Season and sear the beef

• Cut the beef into large chunks and season generously with salt and pepper.
• Heat the oil in a large pot or Dutch oven over medium-high heat.
• Sear the meat in batches until browned on all sides, then remove and set aside.

Toast the vegetables and chilies

• Remove the stems and seeds from the dried chilies.
• In the same pot, add the onion, garlic and tomatoes and cook until slightly browned and fragrant.
• Add the chilies, mix well and cook until fragrant.

Soften the chilies

• Cover the vegetables and chilies with water.
• Simmer until everything is soft.

Blend the sauce

• Transfer the softened ingredients to a blender.
• Add the salt, apple cider vinegar, chipotle peppers and a cup of water.
• Blend until smooth.

Strain the sauce

• Strain the sauce through a sieve for a smoother consomé.

Braise the meat

• Return the seared meat to the pot and pour the blended sauce over it.
• Add the remaining beef broth and water to just cover the meat, then add the salt and seasonings to taste.
• Simmer covered on low until the meat is fork-tender.

Shred the meat

• Once cooked, shred the meat and return it to the broth.

Cook the ramen

• In a small pot, bring the water and birria consommé to a boil.
• Add the ramen noodles and seasoning packet and cook according to the package instructions, stirring occasionally, until tender.

Assemble and serve

• Transfer the ramen to a bowl and top with shredded cheese.
• Pour a little extra hot birria consommé over the top.
• Add diced red onion and fresh cilantro, finish with a squeeze of fresh lime and enjoy.