Okinawan taco rice is totally a thing, and so is Korean cheese ramen, so why not? It's cold out, and sometimes you need to scratch two snacky comfort food itches at once.
Makes 3 servings
Cheese Broth:
6 ounces chorizo, casing removed
1/2 cup diced onion
1 teaspoon taco seasoning
3 tablespoons flour
2 cups milk
2 cups chicken stock or vegetable broth
1 cup shredded cheddar cheese (or shredded "Mexican" cheese blend)
2 slices American cheese (optional, but it gives more of that queso consistency)
Ramen Assembly:
1 package (12 ounces) Umi Organic ramen noodles
1 sliced scallion
4 sliced cherry tomatoes
1 jalapeño, thinly sliced
Sprigs of cilantro
Directions:
Bring a large pot of water to a rapid boil.
In a large saute pan, brown the chorizo and onions over medium heat. When the chorizo has released its lovely orange grease and the onion is translucent, sprinkle in the taco seasoning and flour and stir everything around until the flour has combined with and soaked up the grease. Reduce the heat to low and stir for a minute, then slowly stir in the milk. Stir stir stir to keep it nice and creamy and get out any lumps, and then stir in the stock. Simmer over low heat for five minutes to thicken the broth.
Tease apart ramen noodles and add to boiling water. Stir and cook in boiling water for 2 minutes. Drain well. Portion into three bowls.
Add in the cheese to the broth and stir until fully melted. Ladle on the cheese sauce/broth, stir noodles in the broth to loosen them, then top with the scallions, tomatoes, jalapeño and cilantro. Squirt on extra taco sauce if you like. Enjoy!
