Corn tortillas cradle slow-cooked birria beef with a separate cup of consommé for dipping. The taco is built around the braised meat and savory broth, with the Cleveland dining guide specifically highlighting the birria taco and the consommé alongside it. It reads as a straightforward, broth-forward version that leans on rich beef flavor and the contrast between the crisped tortilla and the dipping liquid. The dish has enough local attention to stand out in Cleveland-area birria conversations.