# What You'll Need:
→ Beef & Marinade
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stemmed and seeded
03 - 2 dried ancho chilies, stemmed and seeded
04 - 1 chipotle chili in adobo
05 - 1 medium white onion, quartered
06 - 5 garlic cloves
07 - 1 can (14 oz) diced tomatoes
08 - 2 tbsp apple cider vinegar
09 - 1 tsp dried oregano
10 - 1 tsp ground cumin
11 - 1/2 tsp ground cinnamon
12 - 1/2 tsp ground cloves
13 - 2 bay leaves
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper
16 - 2 cups beef broth (480 ml)
→ Ramen & Broth
17 - 4 cups chicken broth (960 ml)
18 - 1 tbsp soy sauce
19 - 2 tsp sesame oil
20 - 4 packs ramen noodles (fresh or instant, discard seasoning packets if instant)
→ Toppings
21 - 4 soft-boiled eggs, halved
22 - 1 cup sliced scallions
23 - 1 cup bean sprouts
24 - 1/2 cup chopped fresh cilantro
25 - 1 lime, cut into wedges
26 - Sliced jalapeños (optional)
27 - Toasted sesame seeds (optional)
28 - Chili oil (optional)
# Directions:
01 - Toast guajillo and ancho chilies in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
02 - Combine soaked chilies, chipotle chili, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper in a blender. Blend until smooth.
03 - Season beef chunks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown beef on all sides in batches as needed.
04 - Add blended marinade and 2 cups beef broth to the pot with beef. Add bay leaves, stir, bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours until beef is tender and shreds easily.
05 - Remove beef and shred with two forks. Discard bay leaves and skim excess fat from broth.
06 - In a separate pot, combine strained birria broth with chicken broth, soy sauce, and sesame oil. Bring mixture to a simmer.
07 - Prepare ramen noodles according to package instructions. Drain and divide noodles evenly among four bowls.
08 - Ladle hot birria-ramen broth over noodles and top with shredded beef.
09 - Garnish each bowl with halved soft-boiled eggs, scallions, bean sprouts, cilantro, lime wedges, jalapeños, sesame seeds, and chili oil as desired. Serve immediately.
