Birria Ramen

Let's cook

1. 1

   Toast and soak the chillies

   Toast the dried chillies 30 seconds a side until fragrant, then soak in boiling water for 20 minutes.

   💡

   Stop toasting the moment they smell sweet. Burnt chillies make the whole broth bitter.

2. 2

   Blend and strain the adobo

   Blend the soaked chillies with the chipotles, onion, garlic, tomatoes, oregano, cumin, and vinegar. Strain it — a smooth broth matters more here than in tacos.

3. 3

   Sear and braise

   Sear the beef hard, then add the adobo, stock, and cinnamon. Cover and cook at 325°F (165°C) for 3 hours until the meat shreds easily.

4. 4

   Shred and skim

   Shred the beef. Skim the red fat from the surface and keep it — a spoonful goes on each bowl at the end.

5. 5

   Season the broth

   Taste the consommé and season hard with salt. It needs to be bolder than a normal soup, since noodles dilute it considerably.

   💡

   Under-seasoned broth is the main way this goes wrong. Push the salt further than feels right.

6. 6

   Assemble

   Cook the noodles for 90 seconds and drain well. Divide between bowls, ladle over hot consommé, and top with beef, a halved egg, onion, cilantro, chilli, a spoon of red fat, and lime.

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