With a damp paper towel clean your chiles very well and set aside. No need to remove seeds.

In a pot add water and turn heat to medium low. This will be for the chiles to soak in to help them soften.

In a skillet toast all your chiles and ½ of the onion. Once the chiles are toasted, add them to the pot with water and cover with a lid. Let them soften for 10 minutes. Set the onion aside for now.

Remove the stems from the chiles and add them to the blender along with the toasted onion, garlic, cloves, cinnamon stick, toasted sesame seeds, cumin, whole peppercorns, oregano, thyme, marjoram and 1 ½ cups of water. Blend until super smoother. It will be very thick. Set aside.

In a large pot or dutchoven add 3 tbsp of oil and turn heat to medium high. Let the oil get hot and in the meantime slice the remaining ½ of the onion.

Once the oil is hot add the sliced onions and cook until golden brown. Remove the pot from the burner and then add the chile sauce into the pot. Be very careful, it will start to splatter. Using the remaining water (2 ½ cups) slowly add to the blender and swirl to get as much of the chile sauce out and pour into the pot.

Place the pot back onto the burner and add bay leaves, chicken bouillon and salt. Cook on medium high for 5 minutes. Stirring occasionally. Taste and add more salt if you need to.

Add the beef and oxtail bones. Making sure everything is coated in the chile sauce. Cover with a lid and simmer on low heat for 3 ½ - 4 hours.

Once the meat is done, make the ramen according to the package.

In a bowl, add the ramen with the broth and scoop as much chile sauce as you want from the birria into your bowl. Give it a good mix then add your shredded birria on top. Garnish with cilantro, onions and a lime wedge. Enjoy!