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Ingredients
  • 7 to 8 cups water
  • 4 pounds chuck roast, cut into 4 large pieces
  • 2 pounds short ribs (bone-in), or back ribs bone in
  • 1 large white onion, dry skins removed, cut in half crosswise
  • 1 garlic bulb, cut the narrow top off, no need to peel
  • 1 carrot , cut in half crosswise, then cut in half (4 large pieces of carrot)
  • 5 bay leaves, dried
  • 8 guajillo chiles, stems cut off and seeds removed
  • 3 tablespoons chicken bouillon
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, adjust to taste
  • 4 (3 ounce packages) ramen noodles
  • subheading: TOPPINGS:
  • radishes, sliced
  • cabbage, shredded
  • cilantro, diced
  • white onion, diced
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