Mama Maggie's Kitchen

For the Sauce:
Boil 1 cup of water to hydrate the dried chiles.
While the water is boiling, remove the stems and seeds from the chiles.
Place the chiles in the hot water.
Turn off the heat.
Place a lid on the pot and let stand for 5 minutes, or until chiles are pliable.
Add all the spices and rehydrated chiles into a blender.
Add 3 cups of water.
Blend until smooth.
Strain the sauce and set aside until ready to use.
To Cook the Beef:
Heat oil in a large stock pot.
Season the beef on both sides with salt and pepper.
Sear the beef on all sides.
Place the seared beef and sauce in a slow cooker on low for 6 to 8 hours.
To Assemble Birria Ramen Soup:
Chop up the beef and return to the pot to keep warm.
Open up Tapatio container.
Ladle over the dried noodles birria broth until completely covered.
Add beef.
Return the lid to the top and set aside for 5 minutes, or until noodles have softened.
Sprinkle in some of the container spice package until you reach desired heat level.
Stir to combine.
Top with your favorite toppings and enjoy!