Season the beef chunks with salt and pepper, heat the olive oil over medium high heat in a skillet. Sear the meat until it is browned on all sides but do not fully cook.

Add the seared meat to a crockpot.

For the consume/sauce

Cut the stems off of the dried chilies and discard the seeds by shaking them out of the pods.

In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.

Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles in the water and soak for 15 minutes while you prepare the rest of the sauce.

To the same skillet, add the oil and onion and tomato. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the garlic cloves and sauté until fragrant for 2 more minutes.

Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.

Add the pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender with the rest of the sauce ingredients and blend until smooth.

Pour the sauce and 3 cups of water into the crockpot with the beef. Cover and set the crockpot to high, cook for about 4 hours or until the beef is easily shredded.

Remove the beef from the crockpot, shred it and set it aside. Add salt and pepper to taste.

Cook the ramen according to the package directions and soft boil the eggs.

Pour about a cup of broth into a bowl, portion out some of the shredded beef into the bowl of broth.

To the bowl add a portion of the cooked noodles, a soft boiled egg cut in half, some jalapeno, cilantro and lime wedges and enjoy!