Tender beef birria tucked into a corn tortilla, served with a side of rich consommé for dipping. The meat slow-cooks until it shreds effortlessly, absorbing spices like cumin, oregano, and dried chiles for deep savory flavor. Diners often double-dip the taco to blend the juicy filling with the warm broth, creating layers of spice and fat in each bite. The consommé floats with bits of meat and onion, adding texture to the experience.