The only Birria Ramen recipe you NEED!!!!!

Ingredients

• 10 pieces Dried Red Chilies (stems removed, seeds optional for less heat)
• 4 cloves Garlic (peeled and minced)
• 1 medium Onion (diced)
• 4 cups Water (for boiling chilies and broth)
• 4 tablespoons Neutral Oil (for searing the beef (vegetable or canola oil))
• 2 pounds Chuck Roast (trimmed of excess fat, cut into 2‑3 large pieces)
• 1 teaspoon Salt (for seasoning the meat)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 pieces Bay Leaves (dried)
• 4 cups Beef Stock (low‑sodium, homemade or store‑bought)
• 1 teaspoon Chicken Bouillon (powder or dissolved cube)
• 8 ounces Ramen Noodles (fresh or dried, cooked according to package)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Prep Chilies

   Remove stems from the dried red chilies and discard any that look discolored. Roughly break them up so they fit in the pot.

   Time: PT5M

2. Boil Chilies with Aromatics

   In a large pot add the prepared chilies, minced garlic, diced onion, and 2 cups of water. Bring to a rolling boil and simmer for 5 minutes until the chilies are fully softened.

   Time: PT5M

   Temperature: boiling

3. Blend Chili Sauce

   Transfer the softened chilies, garlic, onion, and the cooking liquid to a blender. Add an additional 2 cups of water (the "chili water") and blend until completely smooth.

   Time: PT3M

4. Season the Chuck Roast

   Pat the chuck roast dry, then season both sides generously with 1 tsp salt and ½ tsp black pepper.

   Time: PT2M

5. Sear the Beef

   Heat 4 tbsp neutral oil in the same pot over medium‑high heat. Add the roast and sear for about 3 minutes per side, until a deep golden crust forms.

   Time: PT6M

   Temperature: medium-high

6. Add Broth Ingredients

   To the pot add the blended chili sauce, 2 bay leaves, 4 cups beef stock, and 1 tsp chicken bouillon. Stir to combine.

   Time: PT5M

7. Simmer the Beef

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and let cook for 2 hours and 30 minutes, or until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: low simmer

8. Shred the Meat

   Remove the roast from the pot and, while still warm, shred it using two forks into bite‑size pieces. Return the shredded meat to the broth.

   Time: PT5M

9. Cook Ramen Noodles

   In a separate pot, cook the ramen noodles according to package instructions (usually 3–4 minutes). Drain and rinse briefly with hot water.

   Time: PT5M

   Temperature: boiling

10. Assemble Bowls

    Divide the cooked noodles among serving bowls. Ladle the hot chili‑beef broth over the noodles, ensuring each bowl gets plenty of shredded meat. Garnish with sliced green onions and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

60g

Fat

15g

Fiber

2g