Ingredients:
For the Birria:
- 2 lbs beef chuck roast, cut into chunks
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 2 dried guajillo peppers, stems removed and seeds discarded
- 2 dried ancho peppers, stems removed and seeds discarded
- 1 tablespoon apple cider vinegar
For the Ramen:
- 2 packs instant ramen noodles (discard seasoning packets)
- 4 cups water
For the Tacos:
- 8 small corn tortillas
- 1 cup shredded cheese (Mexican blend or Monterey Jack)
- 1/2 cup chopped cilantro
- 1/2 cup diced onions
- Lime wedges, for serving
Directions:
Step 1: Prepare The Birria
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
- Add the beef chuck roast, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Stir to coat the meat with the spices and cook for another 5 minutes.
- Pour in the beef broth, then add the guajillo and ancho peppers. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 to 2.5 hours, or until the meat is tender and easily shredded. Remove the meat and set aside, then strain the broth and reserve.
Step 2: Prepare The Ramen
- In a separate pot, bring 4 cups of water to a boil. Add the instant ramen noodles and cook according to package instructions, usually 3-4 minutes. Drain and set aside.
Step 3: Make The Tacos
- Shred the cooked birria meat and return it to the reserved broth to keep warm.
- Heat a skillet over medium-high heat. Place a tortilla in the skillet and sprinkle with a little shredded cheese. Add a generous portion of the shredded birria on top, followed by a spoonful of ramen noodles. Top with more cheese. Place a second tortilla on top and press down gently to smash the