About
What's the secret behind Secret Ramen? It's a fusion dish! But not just any fusion... it's a Japanese-Mexican fusion, combining tender ramen noodles with Mexican spices and distinct heat. A delectably slow-cooked beef roast, cooked like an authentic birria in a hot pepper braising liquid, adds succulence and decadence to an already incredible dish. The ramen is cooked in that sauce too, because that delicious flavor needs to be infused every step of the way! Secret Ramen makes no secret about how tasty it is!
Ingredients
- For the sauce:
- 4 cups water, divided
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cloves garlic
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 2 cloves
- 1/4 cinnamon stick
- 1 tablespoon beef bouillon
- 2 bay leaves
- For the ramen:
- 2 tablespoons olive oil
- 1 (2-pound) beef chuck roast
- salt, to taste
- black pepper, to taste
- 6 (3.7-ounce) containers Tapatío® ramen, seasoning packets reserved
- Optional, for topping:
- lime juice, to taste
- onions, to taste, diced
- cilantro, to taste, chopped
- radishes, to taste, sliced
Directions
Step 1 -In a saucepan, add 1 cup of the water and bring it to a boil.
Step 2 -Add the guajillo chiles and the ancho chiles to the boiling water and immediately turn off the heat.
Step 3 -Cover the pot with a lid and let the chiles stand in the hot water until they are pliable, about 5 minutes.
Step 4 -In a blender, add the rehydrated guajillo chiles, the rehydrated ancho chiles, the garlic cloves, the oregano, the thyme, the cloves, the cinnamon stick, the beef bouillon, the bay leaves, and the remaining water.
Step 5 -Cover the blender and blend until a smooth sauce forms.
Step 6 -Strain the sauce through a sieve and discard any solids. Set the sauce aside.
Step 7 -In a large stockpot, heat the olive oil.
Step 8 -Season the beef roast with the salt and the black pepper on all sides.
Step 9 -Add the beef to the hot oil and sear it on all sides, about 3-4 minutes per side.
Step 10 -Transfer the beef and the sauce to a slow cooker.
Step 11 -Cover the slow cooker and cook on low until the beef is tender, about 6-8 hours.
Step 12 -Transfer the beef to a cutting board and chop or shred it into bite-sized pieces.
Step 13 -Transfer the beef to the sauce in the slow cooker to keep it warm.
Step 14 -Add the dried ramen noodles to the slow cooker and ensure they are entirely submerged.
Step 15 -Cover the slow cooker and let it stand until the noodles have softened, about 5 minutes.
Step 16 -Add the reserved spice packets from the ramen packages and stir to combine. Add the spice packets a little at time and taste for spice level before adding more. You may not need any or all of the spice packages.
Step 17 -Serve topped with your favorite toppings.
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