Cheesy Birria Ramen

Start with pre-cooked birria. Separate the meat from the cooking liquid (consommé). Strain the consommé and set it aside.

Once the birria meat is cool enough to handle, shred it with your hands. Add a ladle of the consommé back to the shredded meat to keep it moist.

In a small pot, combine half water and half birria consommé.

Add the ramen seasoning packet to the pot and bring the liquid to a boil.

Add the instant ramen noodles to the boiling broth and cook according to package directions.

To assemble, add a layer of shredded birria to the bottom of a large, heat-safe cup or container.

Top the birria with a layer of diced onions, followed by chopped cilantro.

Add a generous layer of shredded Chihuahua cheese.

Place the hot, cooked ramen noodles directly on top of the cheese.

Finally, pour the hot ramen broth over everything in the cup. The heat will melt the cheese.

Mix well to combine all the layers and enjoy immediately.