Ingredients
Scale
- 3-4 pound beef chuck roast
- 3 tbsp SPG blend (Salt, Black Pepper, Garlic)
- 4 packs of Instant Ramen noodles
- 1/2 cup Shredded Oaxaca cheese
- Medium white onion, diced
- 1 bunch Fresh cilantro
- 4 Lime wedges
- 2 cinnamon sticks, for braising
- 2 bay leaves, for braising
Braising Liquid Ingredients
- 1 large white onion, quartered
- 2 cups of water
- 1 cup beef broth or vegetable broth
- 3 Roma tomatoes, cut in half
- 5 garlic cloves
- 3 ancho chiles
- 3 guajillo chiles
- 4 chipotle peppers in adobo
Instructions
- Cube a well marble chuck roast into 2 inch cubes then use yellow mustard as a binder and season them with salt pepper garlic.
- Smoke them at 250° F for 3-4 hours using cherry wood.
- Assemble the braising liquid by boiling 1 large quartered white onion, 3 Roma tomatoes cut in half, 5 cloves garlic, 3 ancho chiles and 3 guajillo peppers.
- Remove after 5 minutes and put in a blender with 2 cups of the boiling water, 4 Chipotle peppers in adobo then blend.
- Remove the smoked meat and place in a Dutch oven, then pour the braising liquid over top and braise on low heat for 2 to 3 hours until fall apart tender.
- Assemble in a bowl with ramen noodles, meat, shredded Oaxaca cheese, consume, diced onions and cilantro then enjoy!
- Prep Time: 15 minutes
- Cook Time: 6 hours
