Birria Ramen - Master recipes

Ingredients

• 5 guajillo peppers, deseeded, seeds discarded -
• 2 tbsp. chipotles in adobo -
• 1/2 c. water -
• 2 tbsp. vegetable or other neutral oil, divided -
• 2 lb. boneless chuck roast -
• Kosher salt -
• Freshly ground black pepper -
• 1 medium onion, chopped -
• 5 cloves garlic, minced -
• 1 tsp. dried oregano (Mexican preferred) -
• 1/4 tsp. cayenne pepper -
• 1/2 tsp. ground cumin -
• 5 whole cloves, ground  -
• Pinch ground cinnamon -
• 1 tbsp. smoked paprika -
• 1 (14-oz.) can crushed tomatoes -
• 3 bay leaves -
• 1/4 c. mirin -
• 1 tbsp. soy sauce -
• 2 tbsp. rice wine vinegar -
• 8 c. beef broth -
• 4 packages (3-oz. each) ramen noodles -
• 4 large eggs (soft boiled, about 7 minutes) -
• 1 c. freshly chopped cilantro -
• 1 c. thinly sliced cabbage -
• 1/4 c. sliced green onions, for garnish -
• 1 radish, sliced, for garnish  -
• 2 limes, cut into wedges, for garnish -