Deconstructed Birria Ramen

Instructions

1. 1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant and pliable. Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened.
2. 2. In the same skillet, char the onion half and garlic cloves until blackened in spots. Peel the garlic.
3. 3. Drain the softened chiles and transfer to a blender with the charred onion, garlic, oregano, cumin, cloves, apple cider vinegar, and 1/2 cup of the beef broth. Blend until very smooth.
4. 4. In a large pot over medium-high heat, brown the ground beef, breaking it into chunks, until no pink remains, about 5-7 minutes. Drain excess fat if desired.
5. 5. Pour the blended chile sauce into the pot with the beef. Add the remaining beef broth and kosher salt. Bring to a simmer, reduce heat to medium-low, and cook uncovered for 15-20 minutes to let the flavors develop and the broth thicken slightly.
6. 6. Cook the ramen noodles according to package directions (discard the seasoning packets). Drain and divide among 4 serving bowls.
7. 7. Ladle the hot birria broth and ground beef over the noodles. Top generously with chopped cilantro, diced white onion, and a squeeze of fresh lime juice. Serve immediately.