If you’re serving it as a traditional stew, I recommend doing as Doña Angela does and topping it with radishes, onions, chiles, lime wedges, and fresh cilantro. Fresh, homemade corn tortillas and tomatillo salsa verde are also very welcome additions. If you’re going the birria taco route, I recommend serving with the same toppings, as well as some melty cheese and the consommé on the side for dipping. Yum!