Ingredients

2 pounds diced boneless chuck roast (cut into 3-inch pieces)

Salt and pepper

2 tablespoons olive oil

4 dried Guajillo chile peppers

4 dried ancho chile peppers

1 tablespoon olive oil

1 medium white onion, peeled and quartered

2 chopped Roma tomatoes

6 cloves garlic

1 teaspoon cracked black pepper

1 teaspoon ground cumin

½ teaspoon ground coriander

1 tablespoon Mexican oregano

½ teaspoon smoked paprika

2 teaspoons kosher salt

3 tablespoons apple cider vinegar

1 cup beef broth

3 cups water

4 portions uncooked ramen noodles (12 ounces)

Shredded birria meat

Birria broth

1 sliced jalapeno

Chopped cilantro

Lime wedges

4 eggs (soft boiled)

Instructions

Step 1: Season the diced chuck roast with salt and pepper. Heat 2 tablespoons of olive oil over medium-high heat in a skillet and sear the meat until browned on all sides, but not fully cooked. Transfer the seared meat to a crockpot.

Step 2: Remove stems and seeds from the dried Guajillo chile peppers.

Step 3: Toast the dried ancho chile peppers in a medium skillet for about 1 minute on each side until fragrant and lightly toasted.

Step 4: Bring 1 cup of water to a boil, remove from heat, and soak all the dried chiles for 15 minutes.

Step 5: In the same skillet, heat 1 tablespoon olive oil. Add the quartered onion and chopped Roma tomatoes, sautéing for 4-5 minutes until charred and softened. Add garlic cloves and cook for another 2 minutes until fragrant.

Step 6: Transfer the sautéed vegetables to a blender. Strain the soaked chiles and add them to the blender as well.

Step 7: Add cracked black pepper, ground cumin, ground coriander, Mexican oregano, smoked paprika, kosher salt, apple cider vinegar, and beef broth to the blender. Blend until smooth.

Step 8: Pour the blended sauce and 3 cups of water into the crockpot with the beef. Cover and cook on high for about 4 hours until the beef is tender and easily shredded.

Step 9: Remove the beef from the crockpot and shred it. Adjust seasoning with salt and pepper if needed.

Step 10: Cook the ramen noodles according to package instructions.

Step 11: Soft boil the eggs by cooking them in boiling water for about 6-7 minutes, then transfer to ice water and peel.

Step 12: To serve, pour about a cup of birria broth into each bowl. Add shredded birria meat, cooked ramen noodles, and a soft-boiled egg cut in half.

Step 13: Garnish with sliced jalapeno, chopped cilantro, and lime wedges before enjoying.

Tips & Variations

For extra spice, add more jalapenos or a dash of hot sauce to your bowl.

If you prefer a thicker broth, reduce the liquid by simmering it uncovered before adding to the crockpot.

Use a slow cooker liner for easy cleanup.

Substitute beef broth with chicken broth for a lighter flavor.

Vegetarian option: replace beef with mushrooms and use vegetable broth.

Storage

Store leftover birria meat and broth in airtight containers in the refrigerator for up to 4 days. Ramen noodles are best cooked fresh, but leftover broth and meat can be reheated gently on the stove or in the microwave. For longer storage, freeze the meat and broth separately for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

Can I use other cuts of beef for birria?

Yes, cuts like brisket or short ribs work well due to their marbling and tenderness after slow cooking. Just adjust cooking time as needed.

How can I make this recipe spicier or milder?

To increase spiciness, add extra dried chiles or fresh jalapenos. To reduce heat, remove seeds from the chiles and jalapenos or use milder peppers like pasilla.