Birria is a Mexican dish of goat or lamb meat stewed in a fragrant broth, rich with dried chillies, but food trucks in the USA have recently reinvented the traditional recipe as a delicious ramen noodle dish to make the most of the deeply flavoured savoury, spicy soup and tender meat. It's served here with a fresh and zesty corn salsa and a spoonful of cooling sour cream.

BIRRIA BLEND: 1 tsp chilli powder, 1 tsp smoked paprika, 1/2 tsp mixed spice, 1/2 tsp ground cumin plus you need a pinch of oregano
BIRRIA WHOLE SPICES: you really need 1 chipotle chilli, 1 cinnamon quill and 1 bay leaf
SALSA BLEND: a pinch of chilli powder plus you need a pinch of oregano and 3 tsp chopped coriander

• 500g diced lamb, goat or beef                                
• 1 medium onion - finely chopped                                
• 3 cloves of garlic - roughly chopped                                
• 3 tomatoes - roughly chopped                                
• 2 limes                                
• 10g bunch of coriander (optional) - roughly chopped                                
• 2 tbsp soy sauce (any type)                                
• 1 stock cube (any type) (optional)                                
• 90g dried noodles (any type are ok but instant noodles (without the seasoning sachet) are best!) - broken into small pieces                                
• 198g tin of sweetcorn - drained                                
• Sour cream to serve                                

• Large lidded pan
• Blender