Step 1

Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.

Step 2

Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.

Step 3

While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.

Step 4

Add the onion and tomatoes and cook for 5 minutes to soften.

Step 5

Add the garlic and cook another 1 minute, stirring.

Step 6

Add the cooked onion, tomatoes and garlic to a food processor.

Step 7

Remove the softened chilies and add to the food processor, but reserve the soaking liquid.

Step 8

Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. Strain if desired to remove any unprocessed bits of skin.

Step 9

Cut the beef into large chunks and add to a large bowl.

Step 10

Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.

Step 11

When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 2 cups beef broth to a large pot. Add in some of the reserved soaking water if you'd like a soupier birria. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.

Step 12

Shred the meat with forks to your preference. Reserve the birria broth (consome).

Step 13

Boil the ramen noodles according to the packaging. Drain, then divide between 6 bowls.

Step 14

Top with shredded beef birria, then cover with the reserved birria consome (broth).

Step 15

Add your toppings, garnish and serve.