Ingredients

• 10 dried gualjillo chilies, seeded
• 4 dried de árbol chilies
• boiling water, as needed
• 1 tablespoon avocado oil or other cooking oil
• 1/2 white onion, roughly chopped
• 4 garlic cloves, crushed
• 6 roma tomatoes, roughly chopped
• 1 teaspoon whole black peppercorns
• 6 whole cloves
• 1 (1/2 inch) piece dried ginger root
• 1/4 teaspoon cumin seeds
• 1 teaspoon fresh thyme
• 1/2 tablespoon dried marjoram
• 1/2 tablespoon dried mexican oregano
• 1 tablespoon granulated chicken bouillon, such as knorr®
• 2 tablespoons apple cider vinegar
• salt to taste
• 2 pounds beef chuck roast, cut into 1-inch pieces
• 2 beef shanks, cut into 1-inch pieces
• 2 beef short ribs
• 1 1/2 quarts beef stock
• 1 (2 1/2 inch) stick ceylon cinnamon
• 1/2 white onion, cut into chunks
• 4 garlic cloves, crushed
• 2 bay leaves
• 8 servings fresh or dried japanese ramen noodles (not instant ramen)
• 1 large white onion, finely chopped
• 1 bunch cilantro leaves, leaves chopped
• lime wedges