birria ramen, the ruby bowl

Ingredients · tap to check

• 800 g chuck roast, cut in big chunks + a bone-in short rib
• 6 dried guajillo + 2 dried ancho chiles, stemmed and seeded
• 1 white onion + 6 garlic cloves
• 1 tsp cumin, 1 tsp Mexican oregano, 2 bay leaves, salt
• 2 portions fresh ramen noodles
• queso fresco, crumbled
• cilantro + finely diced white onion, to finish

The Way

1. Toast the dried chiles in a dry pan, 30–60 seconds until fragrant, then soak them in hot broth for 15 minutes.
2. Blend the soaked chiles with garlic, cumin, and oregano, then strain — you want a silky brick-red adobo, no skins.
3. Sear the beef, cover with the adobo and enough water, add onion and bay leaves, and braise low for 3 to 3.5 hours, until a fork meets zero resistance.
4. Shred the beef. Skim nothing — keep the deep red-orange consommé rich and glossy on top.
5. Boil the fresh ramen just to springy, drain, and nest it in the bowl. Pile on the shredded beef and crumbled queso fresco.
6. Ladle the hot ruby consommé over the top until the pale noodles flush red-orange. Scatter onion and cilantro. Lift, drip, eat.

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