Ingredients
2 lbs of Beef Chuck
4 packs of Ramen of your choice
1 can of Chipotle in adobo
3 ancho chili peppers
3 guajillo pepper’
3 chili de Arbo
3 tablespoon vegetable oil
1 yellow onion chopped
2 large tomatoes chopped
4 cloves garlic minced
1 teaspoon oregano
1 teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon cumin
2 teaspoon black pepper
¼ teaspoon of cayenne pepper
¼ cup apple cider vinegar
Directions
Step 1
Remove the seeds and stems from the peppers and toast in a skillet for 2 minutes per side. Boil water in then remove form heat and add in the chilies cover and let steep for 15 minutes
Step 2
In the same skillet add oil and sautéed onions and tomatoes for 5 minutes until tender then adding the minced garlic and cook for another minute.
Step 3
Transfer this to a blender of food processor and add in chipotles in adobo sauce, the seasonings from above, rehydrated chilies. Pour in the apple cider vinegar and 1 cup of beef broth. Blend well. It should be chunky pour in a large bowl
Step 4
Cut Beef into two inch cube and add to marinade and marinate for 2 hours to overnight.
Step 5
In a Dutch oven heat 2 tbsp of oil and sear beef for 2 mins per side. Pour in remaining marinade along with two cups of Bone Broth bring to a boil then reduce to a simmer cover and cook for 2 1/2 to 3 hours.
Step 6
Once done remove the beef and shred it with two forks. Strain the consume then add it to a pot and bring it to a boil. Cook the noodles in the concuss per package instructions.
Step 7
Garnish with what you like. I uses cilantro, onions, Jalapeños and a Birria taco.
Step 8
Serve while hot and enjoy!
