Birria Ramen
[Vegan]

For the Sauce:

1. Stem and seed the guajillo chiles. Toast them in a skillet over medium-low for 30-60 seconds, turning frequently so they don't burn.
2. Once the chiles are toasted, add them to a pot or bowl of just-boiled water. Cover and rehydrate for 15 minutes.
3. In the meantime, pan-roast the tomatoes, onions, and unpeeled garlic until charred on each side and softened.
4. Add drained guajillo chiles, tomatoes, onions, peeled garlic, chipotles in adobo, vinegar, oregano, cumin, and cloves to a blender. Mix on high until smooth, adding 1-2 cups of broth if it isn’t blending.
5. Heat 1 tablespoon of olive oil in a stockpot over medium. Transfer the birria sauce in and season for 5-6 minutes before adding in the rest of the broth, cinnamon stick, and bay leaves. Bring to a boil, then lower the heat to simmer for 15-20 minutes. Taste and season with salt and pepper.

For the Mushrooms:

1. While the broth is simmering, wipe mushrooms clean and thinly slice or shred. Toss in olive oil, tamari, salt, and pepper. Heat a large skillet over medium-high and cook the mushrooms in batches until golden brown, about 8 minutes.

Ramen Noodles and Assembly:

1. Cook ramen noodles according to package instructions, then drain the water.
2. Divide mushrooms and noodles between serving bowls. Ladle broth overtop, then garnish with fresh onion, chopped cilantro, shredded cabbage, fresh or pickled jalapeños, and lime wedges. Happy eating!