How to make it

1. https://www.youtube.com/watch?v=v_0NbrN16tY
2. Prepare the Birria: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and Lee Kum Kee Minced Garlic and cook until softened. Add the beef chunks to the pot and brown on all sides.
3. Stir in the beef broth, tomato paste, ground cumin, dried oregano, smoked paprika, salt, and pepper. Bring the mixture to a simmer. Reduce the heat to low, cover, and let the birria simmer for 2-3 hours, or until the beef is tender and falls apart easily. You can also cook it in a slow cooker on low for 6-8 hours. Once the beef is cooked, shred it using two forks. Keep the birria warm until ready to assemble the burritos.
4. Cook the Nongshim Shin Ramyun noodles according to package instructions, including the veggie packet (but not seasoning packets). Drain the noodles and set aside. In a skillet, heat a little more oil over medium heat and add drained noodles and seasoning packets. Sauté until seasoning is completely distributed. 
5. Warm the flour tortillas in a dry skillet or microwave. Place a portion of the cooked Nongshim Shin Ramyun noodles in the center of each tortilla. Top the noodles with a generous amount of shredded birria beef. Sprinkle shredded cheese over the beef. Add diced onions, chopped cilantro and a drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
6. Fold the sides of the tortilla over the filling, then roll it up tightly into a burrito. Place burrito in a skillet to toast tortilla and melt the cheese. Serve with consommé liquid from the birria. Enjoy!