Birria Ramen Recipe (with Video)

Preparing the Peppers and Marinade
1. Remove the seeds and stems from the peppers and toast in a skillet for 2 minutes per side.
2. Boil water then remove from heat and add in the chilies, cover and let steep for 15 minutes.
3. In the same skillet, add oil and sauté onions and tomatoes for 5 minutes until tender, then add the minced garlic and cook for another minute.
4. Transfer this to a blender or food processor and add in chipotles in adobo sauce, the seasonings from above, and rehydrated chilies.
5. Pour in the apple cider vinegar and 1 cup of beef broth. Blend well. It should be chunky. Pour in a large bowl.
6. Cut beef into two-inch cubes and add to marinade. Marinate for 2 hours to overnight.
Cooking the Beef and Noodles
1. In a Dutch oven, heat 2 tbsp of oil and sear beef for 2 mins per side.
2. Pour in remaining marinade along with two cups of Bone Broth, bring to a boil then reduce to a simmer, cover and cook for 2 1/2 to 3 hours.
3. Once done, remove the beef and shred it with two forks.
4. Strain the consommé then add it to a pot and bring it to a boil.
5. Cook the noodles in the consommé per package instructions.
Garnishing and Serving
1. Garnish with what you like. I used cilantro, onions, Jalapeños and a Birria taco.
2. Serve while hot and enjoy.