- 5 dried guajillo chiles
- 2 dried ancho chiles
- 1 can chopped tomatoes
- ¼ cup rice vinegar
- 5 garlic cloves
- 1 tsp oregano
- ½ tsp paprika
- 1 tsp cumin
- 1 tsp thyme
- 2 lb beef chuck roast or mix of cuts
- 1 onion
- 2 bay leaves
- 1/4 cinnamon stick
- 6 cloves
- Ramen noodles
- 4 cups vegetable stock
Fill a medium pot halfway with water and bring to a boil. Once the water has boiled, remove from heat and add in the chilies. Let the chilies soak for about 15 minutes.
In a blender, add the tomatoes, vinegar, garlic, oregano, paprika, cumin, and thyme.
After the chilies have soaked, cut the stem off and shake the seeds out (they should come out easily now). Add the chilies to the blender and pulse until smooth.
Generously season all sides of the meat with salt and pepper, then place it in a bowl and cover with the chili sauce. Cover and let marinate for 2 or more hours. This is great part of the recipe to prepare the day before and let sit overnight so you can pop it in the crockpot the next morning.
When you are ready to get the meat cooking, heat some oil in a skillet over medium-high heat. Chop the onion and add it to the hot oil. Saute for about 8 minutes or until the onions become translucent.
Add the onions to your crockpot along with the meat and marinade as well as the bay leaves, cinnamon stick, and whole cloves. Cook on low heat for 4-6 hours.
If you do not have a crockpot or slow cooker, you can do this on your stove, but it will require more monitoring. Add all the above ingredients to a large stock pot, cover, and cook for the same amount of time on low heat. Check occasionally to make sure nothing is burning on the bottom.
After the meat has cooked for several hours, it should be tender enough to easily tear apart with a fork or your hands. Pull the meat apart into pieces and mix it again with the ingredients in the crockpot (you can remove the bay leaves, cinnamon stick, and cloves if you find them). It can stay here on low heat to keep warm.
To make the noodles, follow the instructions on the packet, but use the stock to boil instead of water.
Once the noodles are cooked, spoon them into deep bowls with a bit of the noodle broth and top until covered with the birria sauce and meat.
Garnish with your favorite toppings and enjoy!
Calories: 462kcal | Carbohydrates: 12g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1275mg | Potassium: 1025mg | Fiber: 2g | Sugar: 6g | Vitamin A: 713IU | Vitamin C: 14mg | Calcium: 104mg | Iron: 7mg