Quesabirria Tacos with Beef Consome

Birria began as a goat stew in Jalisco, and taco stands in Tijuana turned the beef version into a crisp, cheesy handheld. The key move is skimming the orange fat off the braise and dragging each tortilla through it before it hits the griddle, which gives the deep red crunch. A mix of chuck for meatiness and bone-in short ribs for body makes the best consome. Oaxaca cheese melts in long strings; low-moisture mozzarella is a fair stand-in. Radish and lime keep every bite bright.