Birria Ramen

Ingredients

• 2 pounds beef meat (chuck roast, brisket, or shank)
• 2 large tomatoes
• 1 small white onion
• 1 ancho pepper (stem and seeds removed)
• 5 guajillo peppers (stem and seeds removed)
• 1 pasilla pepper (stem and seeds removed)
• 2 garlic cloves (peeled)
• 1/2 teaspoon black peppercorns
• 1 Tablespoon dried oregano
• 1/2 teaspoon dried marjoram
• 2 bay leaves
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground ginger
• 1/2 cinnamon stick
• 2 whole cloves
• 1/2 cup vinegar
• salt
• 6 small packages ramen noodles
• 1 medium white onion (chopped)
• 1 bunch cilantro (chopped)
• 2-3 Serrano chilies (chopped)
• lime wedges
• Mexican chili oil
• 6 boiled eggs (optional)

Instructions

1. 1

   Lightly toast the chilies on a comal or griddle. Place them in a bowl and cover them with hot water. Soak for 15 minutes.

2. 2

   Roast tomatoes and onions until soft and some charred spots appear.

3. 3

   Place soaked chilies and all spices for the sauce in a blender. Add tomatoes, onions, 2 cups of water, and vinegar. Blend until you have a smooth sauce.

4. 4

   Place the meat into your Instant Pot (read notes below). Pour over the chili sauce and enough water to cover the meat for about 3 inches.

5. 5

   Add salt, set your instant pot to high pressure, and cook for 45 minutes, then natural release the steam for 15 minutes.

6. 6

   Remove the meat from the pot and chop it with a knife or shred it using two forks.

7. 7

   Cook the ramen noodles according to the package instructions. Strain and divide them into bowls.

8. 8

   Add some shredded birria meat and ladle with plenty of broth.

9. 9

   Garnish with chopped onions and cilantro. And, if you want, with a ramen egg cut in half.

10. 10

    Serve with a squeeze of lime, chopped chilies, and Mexican chili oil.