3 Dried Chiles De áRbol, stemmed
3 (5-inch) Dried Guajillo Chiles, stemmed
¼ cup Unsalted Roasted Peanuts
½ pound Ground Pork
Kosher Salt
1 (13-ounce) package Fresh or Frozen Ramen Noodles
⅓ cup Canola Or Vegetable Oil, plus more as needed
10 Garlic Cloves, grated or minced
2 tablespoons Toasted Sesame Oil
2 teaspoons Ground Cumin
2 teaspoons Dried Oregano
1 tablespoon Roasted Sesame Seeds
½ cup Cilantro, coarsely chopped
4 Scallions, thinly sliced
2 Limes, halved
In a blender, combine the chiles de árbol and the guajillos; blend into coarse flakes. Add peanuts and pulse 3 times, until coarsely ground and no whole peanuts remain. Set aside.
Heat a medium skillet over medium-high heat. Add pork and break up the meat into large chunks, then season with salt. Cook, undisturbed, until fat renders and the underside of pork starts to brown, 3 to 4 minutes. Stir and continue to cook until pork is crispy, breaking up meat into smaller pieces, about 5 minutes more. Turn off heat.
Bring a medium pot of water to a boil. Add noodles and cook according to package directions. Reserve ½ cup of the cooking water, then drain noodles and divide between two serving bowls.
Meanwhile, return the skillet to medium heat. Add the peanut-chile mixture and cook, stirring, for 1 minute. Add the canola oil and garlic and cook, stirring for 30 seconds more. Stir in the sesame oil, cumin, oregano and sesame seeds. Add reserved noodle cooking water and toss until the mixture is combined and saucy. Season with salt to taste.
To serve, top each bowl of noodles with half of the salsa macha pork. Sprinkle with cilantro and scallions and squeeze an entire lime over each bowl. Stir to combine at the table.