Wash and dry produce.

Halve, peel, and thinly slice onion. Finely chop a few slices until you have 1 TBSP (2 TBSP for 4 servings); place in a small bowl and cover with water. Core, deseed, and dice green pepper into ½-inch pieces. Quarter lime. Roughly chop cilantro, including tender stems.

Set aside 4 cups water (7½ cups for 4) for the next step.

Heat a drizzle of oil in a large pot over medium-high heat. Add sliced onion and green pepper; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 4-5 minutes.

Add beef* to pan. Cook, breaking up meat into pieces, until browned, 2-3 minutes. Stir in garlic powder and Mexican Spice Blend; cook until fragrant, 30 seconds.

Add birria paste, stock concentrates, and reserved water. Stir to combine. Bring to a boil.

Once broth is boiling, add noodles to pot. Cook, stirring occasionally to break up noodles, until noodles are tender and beef is fully cooked, 1-2 minutes. Remove from heat.

Squeeze juice from half the lime over pot. Taste and season with salt and pepper.

Gently crush tortilla chips in their bag.

Divide birria ramen between bowls. Top with crushed tortilla chips, cilantro, cotija, and chopped onion (draining first) to taste. Serve with remaining lime wedges on the side.