Beef Birria Queso Tacos with Rich Consommé

To prepare the consommé, combine beef birria sauce, chicken broth, carrots, celery, and cabbage in a large saucepan over high heat. Heat the mixture until it reaches a boil, then decrease the heat to medium-low and let simmer, occasionally scraping the caramelized residue from the sides with a ladle of hot liquid, until the vegetables are tender and the consommé has reached the desired thickness, approximately 20 minutes. Maintain a low heat level and keep the consommé warm while preparing the tacos.

To prepare the tacos, melt some reserved beef fat in a large skillet over medium heat. Place two tortillas in the skillet and use a spatula to coat them evenly with the fat. Toast the tortillas briefly until they are lightly browned, then cover them with shredded Monterey Jack cheese and some beef. Drizzle each taco with about 1 tablespoon of the consommé liquid, followed by a sprinkle of white onion and cilantro.

Fold each taco in half and apply gentle pressure. Continue to cook, flipping the tacos back and forth, until they are browned and crispy, taking about 2 to 3 minutes. Transfer the cooked tacos to a plate and repeat the process to make the remaining tacos, adding more fat if necessary.

Serve the consommé in a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into the consommé and serve it alongside the tacos.