Season meat. Place beef in a large Dutch oven big enough to hold 12+ cups of liquid. I use my 8-quart Le Creuset Dutch oven. Season meat on all sides with 1 tablespoon of the salt and the black pepper. Add the bay leaves and cinnamon stick to the pot.

Toast chiles. Heat a comal or a dry frying pan over medium heat. Place the guajillo and ancho chiles on the comal and toast, turning frequently, until they are fragrant and have darkened slightly in color. Watch closely so they don't burn.

Simmer. Bring a large saucepan of water to a boil over high heat. Add the toasted chiles, the 1/2 onion, 8 cloves of garlic, and the 2 tomatoes. Reduce the heat and simmer until the chiles are soft, about 10 minutes. Drain.

Blend. Combine dried chiles, onion, garlic, tomatoes, the 2 chipotle peppers, vinegar, oregano, and cumin in the blender and blend until smooth.

Marinate. Pour marinade over beef and turn to coat. Cover and place in the refrigerator to marinate for 24-48 hours. The longer you can marinate it, the better.

Roast. Remove beef from the fridge. Heat oven to 350°F. Add 12 cups of water and the remining tablespoon of kosher salt to the pot, cover and roast until meat is tender and easily falls apart, about 5 hours.

Prepare garnishes. Peel remaining 4 cloves of garlic and thinly slice. Heat 1/4 cup of oil in a small saucepan. Add garlic cloves and fry, turning frequently, until they start to become golden. Remove with a fork to a paper towel-lined plate. Watch carefully so they don't burn. Thinly slice the scallions on the diagnol, chop the cilantro, and cut the lime into wedges.

Shred. Remove meat from the broth and shred into bite-sized pieces. Keep broth covered and simmering on the stove.

Boil eggs. Place eggs in a small saucepan. Fill with water and add a generous pinch of salt. Bring to a boil then remove from heat. Cover and let sit for 7 minutes for medium-boiled or 9 minutes for hard-boiled. Drain and submerge in ice water. Peel.

Cook ramen. Bring a large pot of heavily salted water to a boil. Add frozen noodles and push gently to unravel. Cook until al dente, about 1-2 minutes. Drain.

Serve. Ladle 2 cups of broth into each bowl, divide the noodles between the bowls, add a generous handful of beef, cut each egg in half and add those. Top with minced onion, a few slices of fried garlic, a pinch of sesame seeds, some cilantro, scallions, and a lime wedge.