Slow Cooked Beef Birria Ramen

Ingredients

Beef:
2 pounds diced boneless chuck roast cut into 3-inch pieces
salt and pepper
2 tablespoons olive oil

Consume/ sauce:
4 dried Guajillo Chile Peppers
4 dried ancho chile peppers
1 tablespoon olive oil
1 medium white onion, peeled and quartered
2 chopped Roma tomatoes
6 cloves garlic
1 teaspoon cracked black pepper
1 teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon Mexican oregano
½ teaspoon smoked paprika
2 teaspoon kosher salt
3 tablespoons apple cider vinegar
1 cup beef broth
3 cups water

Ramen:
4 portions uncooked ramen noodles 12 ounces
shredded birria meat
birria broth
1 sliced jalapeno,
chopped cilantro,
lime wedges
4 eggs soft boiled

Directions

Instructions
Beef:
Season the cut 2 pounds diced boneless chuck roast with salt and pepper Heat 2 tablespoons olive oil over medium-high heat in a skillet. Sear the meat until it is browned on all sides, but do not fully cook.

Add the seared meat to a crockpot.

Consume/ Sauce:
Cut the stems off of the 4 dried Guajillo Chile Peppers, and discard the seeds by shaking them out of the pods.

In a medium skillet, add 4 dried ancho chile peppers and cook for 1 minute on each side. Toast until fragrant and lightly toasted.

Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles in the water and soak for 15 minutes while you prepare the rest of the sauce.

To the same skillet, add 1 tablespoon olive oil, 1 medium white onion, peeled and quartered, and 2 chopped Roma tomatoes. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the 6 cloves garlic and sauté until fragrant for 2 more minutes.

Transfer roasted vegetables to a blender. Strain the soaked chilies and add them to the blender as well.

Add 1 teaspoon cracked black pepper, 1 teaspoon ground cumin, ½ teaspoon ground coriander, 1 tablespoon Mexican oregano ½ teaspoon smoked paprika, 2 teaspoon kosher salt, 3 tablespoons apple cider vinegar, and 1 cup beef broth to the blender with the rest of the sauce ingredients and blend until smooth.

Pour the sauce and 3 cups water into the crockpot with the beef. Cover and set the crockpot to high, cook for about 4 hours or until the beef is easily shredded.

Remove the beef from the crockpot, shred it, and set it aside. Add salt and pepper to taste.

Assemble:
Cook the 4 portions uncooked ramen noodles according to the package directions.

Soft boil the 4 eggs.

Pour about a cup of broth into a bowl, and portion out some of the shredded birria meat into the bowl of birria broth.

To the bowl, add a portion of the cooked noodles, a soft-boiled egg cut in half, some of the 1 sliced jalapeno,chopped cilantro, and lime wedges, and enjoy!