Birria Ramen

🥘 Ingredients

• guajillo chilies 16
• morita chilies 7
• ancho chilies 2
• water 8 cups
• plum tomato 1
• reserved soaking liquid 4 cups
• garlic cloves 4
• oregano 2 tsp
• ground cumin 2 tsp
• black peppercorns 1 tsp
• whole cloves 1 tsp
• bay leaf 1
• white onion ¼
• salt ¼ cup
• white vinegar 5@tbsp
• beef round knuckle 5 lb
• water 4 cups
• eggs
• thin wheat round noodles 31.7 oz
• onion 1
• bunch cilantro 1
• lime 3

1. 1

   In a medium saucepan , cover the guajillo chilies , morita chilies and ancho chilies with water until fully submerged. Bring to a boil, then remove from the heat and let sit until the chilies are soft about 10 minutes . Strain, reserving the liquid.
2. 2

   Bring water to a boil in a small saucepan . Add the plum tomato and cook for 2 minutes , then strain. Transfer the tomato and the chilies to a blender with the reserved soaking liquid , the garlic cloves , oregano , ground cumin , black peppercorns , whole cloves , bay leaf , white onion , salt , and white vinegar and blend until smooth.
3. 3

   Meanwhile, rinse the beef round knuckle and pat dry. Cut into 2-inch pieces and season all over with salt and pepper.
4. 4

   In a large saucepan , heat the oil over medium-high. Add the chili paste and cook, stirring constantly, until bright red, about 20 minutes . Add the beef and water and bring to a boil. Reduce the heat to maintain a simmer and cook until the beef is very tender, about 3 hours .
5. 5

   Skim the bright red oil from the top of the birria and set aside.
6. 6

   Put eggs in boiling water to soft boil for 8 minutes then transfer to a bowl of cold water.
7. 7

   Take out all of the meat from the consommé and finely chop it (you should have around 7 cups of meat). Add in thin wheat round noodles Add about 1.5 cups of meat back to the consommé and keep the consommé warm. Add a bit of the broth to the remaining meat to keep it moist.
8. 8

   To serve, ladle some of the birria consommé and noodles into a bowl. Add half of a soft boiled egg, meat, onion , bunch cilantro , and a quarter wedge of lime .