Slow-Cooker Birria Ramen

Birria, the rich chile-braised stew rooted in Jalisco, Mexico, meets Japanese ramen in this slow-cooker mash-up. Tender beef chuck simmers with guajillo and ancho chiles until the broth is deep and fragrant, then ladled over springy noodles.

Serves 6 · 20 min prep · 480 min cook

Estimate for one serving

• 580 cal
• 42g protein
• 38g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2.5 lb beef chuck roast
• 4 chiles dried guajillo chiles
• 2 chiles dried ancho chiles
• 2 peppers chipotle peppers in adobo
• 1 large white onion
• 6 cloves garlic cloves
• 6 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 leaves bay leaves
• 4 packs ramen noodles
• 1/2 cup fresh cilantro
• 2 limes lime
• 1.5 tsp salt

Instructions

1. 1Stem and seed the dried chiles, then toast them in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant but not burned.
2. 2Transfer the toasted chiles to a blender with chipotle peppers, roughly chopped onion, garlic, vinegar, cumin, oregano, and a splash of broth; blend until completely smooth.
3. 3Cut the chuck roast into large chunks, season generously with salt, and place them in a 6-quart slow cooker.
4. 4Pour the chile puree and remaining beef broth over the beef, add bay leaves, and stir once to coat.
5. 5Cover and cook on low for 8 hours or on high for 4.5 to 5 hours until the beef shreds easily with two forks.
6. 6Discard the bay leaves, shred the beef directly in the cooker, and keep the consommé warm on the warm setting.
7. 7Cook the ramen noodles in a separate pot of boiling water according to package timing, then drain well.
8. 8Divide noodles among deep bowls, ladle over generous amounts of shredded birria and rich consommé, and top with chopped cilantro.
9. 9Squeeze fresh lime over each bowl just before serving so the bright acidity cuts through the deep chile broth.
10. 10Offer extra consommé on the side for dunking or sipping.