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In a medium-sized sauce pan on medium heat, reduce your consomé by half or until it resembles a pasta sauce consistency.
In the meantime, season a pot of boiling water with a pinch of salt and cook your pasta until al dente.
Once your sauce is reduced, add your Birria meat until heated through then remove from heat and incorporate the butter.
Toss in the cooked pasta, ½ the cotija cheese and mix.
Use reserved pasta water if needed.
Serve and top with more cotija cheese, onion, cilantro and a squirt of lime.