Prepare the Birria: Start by marinating the beef in a mix of spices and your choice of broth, allowing it to absorb the flavors for at least 2 hours—preferably overnight. Slow-cook the marinated beef in a Dutch oven or slow cooker on low for about 4–6 hours, until the meat is tender and easily shreds with a fork. Reserve the savory birria broth for dipping later.

Heat the Skillet: On medium-high heat, warm a large skillet or cast-iron griddle and gently coat it with cooking spray or a thin layer of oil. Allow the skillet to reach a steady temperature, ensuring a nice crisp on your tortillas.

Dip Tortilla: Take a thick corn tortilla and immerse it in the warm birria broth, ensuring both sides are coated well. Let them soak for just a few seconds until they are pliable.

Cook Tortilla: Place the dipped tortilla on the hot skillet and cook for about 30 seconds, or until it’s warm and slightly crispy. Flip the tortilla carefully.

Add Filling: On one half of the cooked tortilla, layer approximately 2 tablespoons of shredded Oaxaca cheese followed by a generous 1/4 cup of shredded beef birria. Fold the tortilla over to create a half-moon shape.

Melt Cheese: Continue cooking the folded taco for another 30–60 seconds, pressing down gently on the tortilla with a spatula.

Serve: Once the cheese has fully melted and the taco is crispy, remove it from the skillet and place it on a serving plate. Top with diced red onions, chopped cilantro, and serve with lime wedges and a bowl of warm consomé for dipping.