Description
Indulge in this rich fusion dish where tender Mexican shredded beef meets low-carb noodles in a chili-infused consommé. Perfectly balanced for keto and gluten-free diets, this ramen combines authentic Jalisco flavors with high-quality protein and fats for a hearty, satisfying meal.
Ingredients
Boneless Beef Chuck – 2 Pounds, cut into large chunks
Ancho Peppers – 3 Large, stems and seeds removed
Guajillo Peppers – 3 Large, stems and seeds removed
Chiles de Arbol – 2-3 Pieces, use 3 for medium heat
Vegetable Oil – 1 Tablespoon, for searing meat
White Onion – 1 Small, chopped finely
Tomatoes – 2 Large + 1 Roasted, chopped
Garlic Cloves – 3 Large, freshly chopped
Beef Stock – 3 Cups + Extra
Apple Cider Vinegar – 2 Tablespoons
Keto-Friendly Noodles – 1 Pouch (8-10 oz), pre-portioned
Soy Sauce (low sodium, gluten-free) – 2 Tablespoons
Cumin – 1 Teaspoon
Oregano – 1 Teaspoon
Salt to taste
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the ancho, guajillo, and chiles de árbol peppers on the baking sheet. Roast for 10 minutes to remove moisture.
In a blender, puree the roasted peppers with 1-2 cups of warm water until smooth. Set aside.
In a large skillet, heat vegetable oil over medium-high heat. Sear beef chunks on all sides until browned. Transfer to slow cooker.
Add chopped onions, garlic, and chopped fresh tomatoes to the skillet. Sauté for 5 minutes, then transfer to the slow cooker.
Add the blended pepper puree, beef stock, apple cider vinegar, cumin, oregano, and soy sauce. Stir well.
Cover and slow cook on low for 6-8 hours or until the beef is tender and easily shredded.
Strain the broth into a separate pot and discard solids. Taste and add salt as needed.
Cook keto-friendly noodles according to package instructions, then add them to bowls.
Top each bowl with shredded beef, ladle the warm broth over them, and enjoy.
Notes
The Maillard reaction while searing the beef enhances flavor depth. For a spicier result, keep the seeds in a couple of chiles.
Serve with garnishes like avocado, lime wedges, or pickled jalapeños if desired.
Store leftover beef and broth in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 420
- Category: Main dish
- Method: Slow Cooking
- Cuisine: Mexican-Japanese Fusion