Step 1

Clean chilies discarding the stems and seeds.

Step 2

Place them in a bowl and cover them with hot water. Allow soaking for 15 minutes.

Step 3

Roast tomatoes and onion until slightly charred.

Step 4

Place chilies and all spices in a blender. Add tomatoes, onion, 2 cups of water, and vinegar.

Step 5

Blend on high for 2-3 minutes or until you’ll have a smooth sauce.

Step 6

Place the meat into your instant/pressure pot (read notes). Pour over the meat the chili sauce and coat it very well.

Step 7

Add enough water to cover the meat for about 3 inches (8 cm) and add salt.

Step 8

Set your instant pot to high pressure and cook for 40 minutes.

Step 9

Natural release the steam while preparing your toppings and chili oil.

Step 10

Cook the ramen noodles accordingly to the package instructions. Divide them into bowls.

Step 11

Carefully remove the birria meat from the pot, place it on a large cutting board and chop it.

Step 12

Add some chopped meat to the bowls then ladle the hot birria consomé.

Step 13

Top each bowl with a ramen egg, chopped onions, and cilantro.

Step 14

Serve with a squeeze of lime and Mexican chili oil.