Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.
To make the consommé: Stir vegetable birria sauce, vegetable 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 off the side with the hot liquid, until vegetables are nice and tender, about 20 minutes. Keep warm.
To make the tacos: Heat olive oil in a large skillet over medium heat. Add two tortillas and flip until coated in oil. Toast until golden brown, then cover with mozzarella cheese and some shredded jackfruit. Drizzle each taco with about 1 tablespoon consommé liquid, then top with white onion and cilantro. Fold tacos in half and press gently. Cook until browned and crispy, about 2 to 3 minutes. Repeat with remaining tortillas.
Ladle consommé into a bowl and garnish with remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.
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