Birria Beef Queso Tacos with Dipping Consommé

1. 1

   Assemble the ingredients.

2. 2

   To make the consommé: In a saucepan over high heat, stir together beef birria sauce, chicken broth, carrots, celery, and cabbage. Bring to a simmer, then lower the heat to medium-low and simmer, occasionally scraping the caramelized bits (fond) from the sides with the hot liquid, until the vegetables are tender and the consommé reaches the desired thickness, about 20 minutes. Reduce the heat to low and keep warm while you make the tacos.

3. 3

   To 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 well coated in fat. Toast briefly until golden brown, then top with Monterey Jack cheese and some shredded beef.

4. 4

   Drizzle each taco with about 1 tablespoon of consommé liquid, then add some white onion and cilantro.

5. 5

   Fold the tacos in half and press gently. Continue cooking, flipping back and forth, until browned and crisp, 2 to 3 minutes. Transfer to a plate and repeat with the remaining tacos, adding more fat if needed.

6. 6

   Ladle the consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into the consommé and serve with the tacos.

7. 7

   Enjoy.

• Calories 505.18 kcal High
• Protein 40.54 g Good Source
• Carbs 29.45 g Moderate
• Total Fat 26.92 g High
• Saturated Fat 15.2 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 103.59 mg High
• Sodium 1099.16 mg High
• Fiber 4.85 g Moderate
• Sugar 4.19 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 584.28 mg Good Source
• Iron 4.88 mg Good Source
• Potassium 155.77 mg Low Source
• Vitamin A 52.18 mcg_rae Low Source
• Vitamin C 9.14 mg Moderate
• Vitamin D 0.55 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Celery
• Corn 🌽
• Onions 🧅