Birria Ramen

• 2.5-3 lb chuck (cubed)
• 1 large onion (quartered)
• 3 large campari tomatoes (halved)
• 5 garlic cloves
• 3 bay leaves
• 6 morita chiles
• 4 Chile de arbol
• 6-8 guajillo chiles
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 2.5 tsp Mexican oregano
• 1/2 tsp cumin
• 1/2 tsp clove
• 3 tbsp white vinegar
• 10 shots maggi
• 3 cups beef stock
• Water
• Ramen noodles to taste
• Salt and pepper to taste

Toppings

• Corn kernels
• Cilantro
• Scallions
• Salsa macha
• White onion
• Lime

1. 1

   Season the chuck on all sides and sear until well browned. Remove from the pan and add in tomato paste and cook for 3 min. Add in 2 cups of the beef stock.

2. 2

   In another pot, add the onion, tomato, garlic, all chilies and bay leaf. Coat in water and simmer for 10 min until soft.

3. 3

   Blend the chilies and veggies, except for the bay leaf with 2 cups of the water it was cooked in and 1 cup of stock. Add in spices, vinegar and Maggi.

4. 4

   Strain that into the tomato paste pot. Add in the beef and a bit more water as needed. Simmer. Cover with a cartouche and lid. Cook for 4-4.5 hrs on the stove or until tender.

5. 5

   Shred the beef, add that back in the pot with a bit more water or stock.

6. 6

   Cook the ramen and top with the birria, corn, cilantro, scallions, onion, salsa macha and lime and that is it!