Ingredients
Scale
- 2 lbs beef chuck roast
- 3 dried guajillo chiles
- 1 large onion, chopped
- 4 garlic cloves, smashed
- 1 cup fresh cilantro, chopped (plus more for garnish)
- 8 oz ramen noodles (fresh or dried)
- 4 cups low-sodium beef broth
- Juice of 1 lime
- 2 tsp Mexican oregano
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onion and smashing the garlic. Soak the guajillo chiles in hot water until softened.
- In a blender, combine soaked chiles, garlic, onion, oregano, and a cup of beef broth to create a smooth marinade.
- Heat oil in a large pot over medium-high heat. Sear the beef chuck roast on all sides until browned.
- Pour in the marinade along with remaining beef broth and add bay leaves. Cover and simmer on low heat for about 3 hours until the meat is tender enough to shred easily.
- About 10 minutes before serving, cook ramen noodles according to package instructions until tender but firm.
- Assemble your bowls by placing cooked ramen noodles at the bottom and ladling over shredded meat and birria broth. Garnish with cilantro and lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg