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Cut the 3 pounds of chuck roast into large, manageable chunks.

In a large, heavy-bottomed pot or Dutch oven, add 2 tablespoons of safflower oil and heat over high heat until shimmering.

Sear the chuck roast chunks on all sides for 3 to 4 minutes per side until deeply browned. Work in batches if necessary to avoid overcrowding the pot.

Once all the meat is seared, return it to the pot. Add the 1/2 onion, 1/2 garlic head, and 2 bay leaves to the pot.

Cover the meat and other ingredients with enough water, ensuring the meat is fully submerged.

Bring the pot to a boil over high heat.

While the meat is coming to a boil, prepare the birria sauce. In a separate medium pot, combine the 8 guajillo peppers, 2 ancho peppers, and 1 small tomato. Cover with 2 to 3 cups of water.

Bring the peppers and tomato to a boil, then reduce heat and simmer for 20 minutes until they are fully softened.

Carefully transfer the cooked peppers, tomato, and their cooking water into a blender. Add the 1/2 cinnamon stick, 3 whole cloves, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon peppercorns, 2 elephant garlic cloves, 1/4 onion, 1 tablespoon chicken bouillon, and 1 teaspoon salt to the blender.

Blend all ingredients until a smooth sauce (adobo) is formed. If the sauce is too thick, add a small amount of additional water until desired consistency is reached.

Once the meat in the large pot reaches a boil, pour the prepared birria sauce into the pot with the meat. Stir well to combine.

Reduce the heat to medium-high and continue to cook the birria for another 2 hours, or until the meat is fork-tender and easily shreds. Stir occasionally to prevent sticking.

Once the birria is cooked, remove the meat from the pot and shred it using two forks. Discard the bay leaves and the garlic head halves.

To assemble the ramen, open a pack of Zeromen noodles and rinse them thoroughly under running water. Place the rinsed noodles into a serving bowl.

Top the noodles with a generous amount of shredded birria meat. Add shredded cheese, chopped cilantro, and chopped onion.

Ladle the hot birria broth/consomé from the pot over the noodles and toppings. Add salsa if desired.

Mix around and enjoy every single bite of your 10 Carb Birria Ramen!


Cut the 3 pounds of chuck roast into large, manageable chunks.

In a large, heavy-bottomed pot or Dutch oven, add 2 tablespoons of safflower oil and heat over high heat until shimmering.

Sear the chuck roast chunks on all sides for 3 to 4 minutes per side until deeply browned. Work in batches if necessary to avoid overcrowding the pot.

Once all the meat is seared, return it to the pot. Add the 1/2 onion, 1/2 garlic head, and 2 bay leaves to the pot.

Cover the meat and other ingredients with enough water, ensuring the meat is fully submerged.

Bring the pot to a boil over high heat.

While the meat is coming to a boil, prepare the birria sauce. In a separate medium pot, combine the 8 guajillo peppers, 2 ancho peppers, and 1 small tomato. Cover with 2 to 3 cups of water.

Bring the peppers and tomato to a boil, then reduce heat and simmer for 20 minutes until they are fully softened.

Carefully transfer the cooked peppers, tomato, and their cooking water into a blender. Add the 1/2 cinnamon stick, 3 whole cloves, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon peppercorns, 2 elephant garlic cloves, 1/4 onion, 1 tablespoon chicken bouillon, and 1 teaspoon salt to the blender.

Blend all ingredients until a smooth sauce (adobo) is formed. If the sauce is too thick, add a small amount of additional water until desired consistency is reached.

Once the meat in the large pot reaches a boil, pour the prepared birria sauce into the pot with the meat. Stir well to combine.

Reduce the heat to medium-high and continue to cook the birria for another 2 hours, or until the meat is fork-tender and easily shreds. Stir occasionally to prevent sticking.

Once the birria is cooked, remove the meat from the pot and shred it using two forks. Discard the bay leaves and the garlic head halves.

To assemble the ramen, open a pack of Zeromen noodles and rinse them thoroughly under running water. Place the rinsed noodles into a serving bowl.

Top the noodles with a generous amount of shredded birria meat. Add shredded cheese, chopped cilantro, and chopped onion.

Ladle the hot birria broth/consomé from the pot over the noodles and toppings. Add salsa if desired.

Mix around and enjoy every single bite of your 10 Carb Birria Ramen!
