Vegetarian Birria Queso Tacos with Consommé

Ingredients

Consommé:

• 500 ml reserved sauce from vegetable birria recipe
• 240 ml vegetable broth
• 60 ml diced carrots
• 60 ml diced celery
• 120 ml diced cabbage

Tacos:

• 1 tablespoon olive oil (15 ml)
• 8 (12.7 cm) corn tortillas
• 2 cups (240 g) low-fat mozzarella cheese, grated
• 2 cups (300 g) shredded jackfruit
• 4 tablespoons chopped white onion, or to taste, divided
• 4 tablespoons chopped fresh cilantro, or to taste, divided
• 1 medium lime, cut into 4 wedges

Directions

1. 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.

2. 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.

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