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

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

While the peppers are rehydrating, heat the oil in the same pan to medium heat. Add the onion and tomatoes and cook 5 minutes to soften. Add the garlic and cook another minute, stirring.

Add the cooked onion, tomatoes and garlic to a food processor. Remove the softened chiles and add to the food processor, reserving the soaking liquid. Add the seasonings, vinegar and 1 cup beef stock. Process until smooth. Strain if desired to remove any unprocessed bits of skin.

Cut the beef into large chunks and add to a large bowl. Pour the birria sauce over the meat and rub it in. Cover and marinate in the refrigerator for at least 2 hours. Overnight is better.

Optional: Sear the Beef. For extra depth, heat a drizzle of oil in your Dutch oven or pot over medium-high heat. Working in batches, sear the beef on all sides until browned, 2-3 minutes per side. Don't discard the marinade.

Add the seared (or unseared) meat with all the marinade, chopped roasted tomatoes, and remaining 2 cups beef broth to a large pot. Add some reserved soaking liquid if you want a soupier birria. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and shreds easily.

Shred the meat with forks to your preference. Reserve all of the birria broth (consomé).

Cook the ramen noodles according to the package. If your noodles come with a seasoning packet, discard it -- the birria consomé is doing all the flavoring here. Reserve about ½ cup of the noodle cooking water, then drain and divide noodles between 6 bowls.

Thin the consomé. If the birria broth is too thick and rich, whisk in 1-2 cups of warm beef broth or reserved soaking liquid until it's loose enough to ladle. Taste and adjust salt.

Add a portion of the shredded birria beef to each bowl. Ladle the hot thinned consomé over the noodles and beef generously. The bowl should be brothy, not dry. Add a splash of the reserved noodle water to each bowl if you want extra silky texture.

Top with jalapeño, red onion, radishes, a soft boiled egg halved, fresh cilantro, red pepper flakes, and a squeeze of lime. Serve immediately.