Step 1

Wash the peppers then dry them and use a pair of kitchen shears to cut off the stems and slice down the side. Open the peppers and scrape out the seeds.

Step 2

Add them to a medium saucepan with the onion, Roma tomatoes, bay leaves, garlic, cinnamon stick, and peppercorns. Cover completely with water and bring to a boil. Cover and continue to boil over medium-high heat for 10 minutes.

Step 3

While it’s boiling, sear the beef. Season each piece of the chuck roast generously on all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear each side of the beef for 2-3 minutes, until they form a crispy crust on the outside. Work in batches, placing the first batch on a plate or cutting board while you finish. Working in batches helps sear the beef rather than steaming it if the pot is overcrowded.

Step 4

When all of the beef is seared, turn off the heat and place all the beef back in while you finish the sauce.

Step 5

Use a slotted spoon to transfer the peppers and the rest of the ingredients, including the cinnamon stick and bay leaf, to a large high-speed blender. Add 1/2 cup of the boiling liquid along with the cumin, ground cloves, and 4 cups of beef broth. Blend on high until completely smooth, 1-2 minutes?

Step 6

Strain the consume into the seared beef using a fine mesh sieve.

Step 7

Bring the beef Birria to a boil over high heat then cover and braise in the oven for 3 1/2 -4 hours. Check the beef periodically starting at the 2-hour mark and add thee reserved chili stewing liquid to keep the beef mostly covered with cooking liquid.

Step 8

Remove the beef to a rimmed baking sheet or large plate and shred using two forks.

Step 9

Add the ramen noodles to the beef consomme (leftover Birria broth) and cook uncovered for 4-5 minutes, until the noodles are al dente. Do not overcook.

Step 10

Ladle the broth and noodles into a large bowl and top with the Birria beef.

Step 11

Garnish with soft-boiled eggs, chopped onions, cilantro, and a squeeze of lime juice.