Ingredients
Scale
Servings: 2
- 1 lb beef chuck roast
- 2 dried guajillo peppers
- 3.5 oz chipotle peppers in adobo
- 2 tbsp rice vinegar
- 7 oz crushed tomatoes
- 3 cloves garlic
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- ½ tsp cumin
- ½ medium onion, chopped
- 1 small cinnamon stick
- 1 bay leaf
- 3 whole cloves
- 1 qt beef stock, low sodium
- Green cabbage, thinly sliced
- Lime wedges
- Jalapeños, thinly sliced
- Fresh cilantro, roughly chopped
- Radish, thinly sliced
- Salt and pepper, to taste
- 2 Spicy “Beef” immi
Instructions
- In a heat safe bowl, pour boiling water over your guajillo peppers and soak for 10 minutes. Meanwhile, cube the beef and season with salt and pepper. Set aside.
- Add chipotle peppers in adobo, crushed tomatoes, rice vinegar, garlic, oregano, smoked paprika and cumin to a blender. When peppers are done soaking, cut the stem off and remove the seeds. Add to the blender and blend until smooth.
- Pour the marinade mixture over the meat and mix well. Marinate overnight for best results.
- Set a large pot over medium heat or set your Instant Pot on sauté high, if using. Add 1-2 tbsp oil, then sauté the onions until golden and translucent, about 5-7 minutes.
- Add the meat and marinade, cinnamon stick, cloves and bay leaf to the pot. Cover with beef stock and cook on low for 3 hours; if using an Instant Pot, set to high pressure for 45 minutes.
- Once done, remove the meat and shred. Season with salt and pepper to taste, then set aside.
- Remove the aromatics (cinnamon stick, cloves, bay leaf) and drain the broth through a strainer. Add the strained onion/tomato mixture to the beef and mix well. The broth should be clear.
- Keep broth on warm while you cook your immi noodles for 6 minutes.
- For one serving, heat up 1 cup of beef broth and add 1/4 of the Spicy “Beef” spice packet. Mix well to dissolve the spices.
- Assemble your ramen and top the noodles with cabbage, radish and jalapeño.
- 11. Ladle the broth and garnish with lime and cilantro. Enjoy!