Recipe Background
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!
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
- In a saucepan, add 1 cup of the water and bring it to a boil.
- Add the guajillo chiles and the ancho chiles to the boiling water and immediately turn off the heat.
- Cover the pot with a lid and let the chiles stand in the hot water until they are pliable, about 5 minutes.
- 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.
- Cover the blender and blend until a smooth sauce forms.
- Strain the sauce through a sieve and discard any solids. Set the sauce aside.
- In a large stockpot, heat the olive oil.
- Season the beef roast with the salt and the black pepper on all sides.
- Add the beef to the hot oil and sear it on all sides, about 3-4 minutes per side.
- Transfer the beef and the sauce to a slow cooker.
- Cover the slow cooker and cook on low until the beef is tender, about 6-8 hours.
- Transfer the beef to a cutting board and chop or shred it into bite-sized pieces.
- Transfer the beef to the sauce in the slow cooker to keep it warm.
- Add the dried ramen noodles to the slow cooker and ensure they are entirely submerged.
- Cover the slow cooker and let it stand until the noodles have softened, about 5 minutes.
- 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.
- Serve topped with your favorite toppings.
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