Beef Birria Queso Tacos with Consommé
Birria queso tacos are blowing up everywhere, and this is my take on what is currently the world's most trendy taco recipe. Seriously, when you make these, you're going to understand what all the fuss is about. Start with a batch of my Beef Birria and serve it with beef and cheese tacos and a super savory, aromatic consommé to take it up another level.
 reserved sauce from Beef Birria recipe
 2
cups
chicken broth
1
cup
diced carrots
¼
cup
diced celery
¼
cup
diced cabbage
½
cup
reserved beef fat from Beef Birria recipe, or more as needed
3
tablespoons
corn tortillas
8
(5 inch)
freshly grated Monterey Jack cheese
2
cups
shredded Beef Birria
2
cups 
chopped white onion, or to taste, divided
4
tablespoons
chopped fresh cilantro, or to taste, divided
4
tablespoons
lime, cut into 4 wedges
1
medium
 Make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.
  Make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.
  Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
  Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.
