Birria queso tacos with consomme

Pull the leftover beef out of the birria sauce onto a plate and shred it with two forks, fairly fine: the finer it is shredded, the more consomme it absorbs.

For the consomme, thin the leftover sauce with chicken or beef broth to the texture wanted and add diced carrots, celery and cabbage.

Bring to a simmer on high, then simmer on medium low about 20 minutes until the vegetables are tender and it is as thick as wanted.

While it simmers, wash the sides of the pot down with the hot liquid to release the cooked on caramelized side fond, which also adds flavour.

Melt a couple of teaspoons of the reserve fat in a skillet over medium heat and turn a couple of corn tortillas in it until both sides are generously coated.

Toast them over medium heat with a spatula, just until they start to go slightly golden.

Scatter grated Monterey Jack over for full coverage, then top with the shredded beef, not so much that they cannot be folded.

Ladle about a tablespoon of consomme over each.

Add a generous spoon of diced white onion and chopped cilantro, then fold each in half without pressing hard, tucking any filling back in.

Flip them back and forth until the tortillas are as crispy and crusty as wanted.

Serve with a bowl of consomme for dipping, garnished with more white onion and cilantro, and squeeze fresh lime over the tacos.