Combine the beef broth, minced chipotles plus adobo sauce, smashed garlic, quartered onion, cumin, chili powder, smoked paprika, oregano, cinnamon, apple cider vinegar, and 1/2 teaspoon of the salt in the saucepan. Bring to a boil, then reduce to a gentle simmer for 10 minutes while you brown the beef.

While the consommé simmers, heat a dry large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned and no pink remains, about 6–7 minutes. Season with the remaining 1/2 teaspoon salt and the black pepper, then scoop in 1/2 cup of the simmering consommé to keep the beef juicy and let it soak up the flavor. Reduce the heat to low to hold warm.

Pour the consommé through the fine-mesh strainer into a bowl or measuring cup, pressing on the solids to extract every drop. Skim off any fat that rises and save a spoonful for crisping the tacos. Keep the consommé warm in the saucepan over the lowest heat.

Briefly dip each corn tortilla in the warm consommé (a quick dunk — don't soak), then lay flat. Top one half of each tortilla with a scoop of the seasoned beef and a sprinkle of Monterey Jack, then fold in half.

Wipe out the beef skillet and heat the neutral oil (plus the reserved spoonful of consommé fat, if you have it) over medium-high heat until shimmering. Crisp the tacos in two batches, 2–3 minutes per side, until golden-red, crackly, and the cheese is melted, pressing gently with a spatula so they seal.

Transfer the tacos to a platter with the warm consommé divided among small bowls. Scatter the diced white onion and cilantro over the tacos and serve with lime wedges for squeezing.