Pre-heat your oven to 225F. You will need it to keep the tacos warm as you make them. Or you can just feed people as they come out of the pan. That's fun standing in the kitchen type dining with friends.
Figure out how many flat tortillas will fit in your pan(s). This is your "at a time" number. Now figure out how many folded over (look at the pictures) tacos will fit in your pan(s). This is your batch size. Your batch size number should be double your "at a time" number.
Separate (strain) your birria de res. Shed the beef if you haven't already. Thin your consomé. so it's about the consistency of whole milk. You should have lots. Keep your consomé warm in one saucepan. Keep the beef warm in another saucepan. You are ready to go.
If you are a semi-confident cook you can run two pans at once. It's not that hard. Non-stick is important for this recipe. I don't recommend non-stick often but this is one of those times.
Pre-heat your skillet over medium low heat. Film your non-stick skillet(s) with a little oil. Dip a tortilla in the consomé. You want it completely coated. Place it in the pan. Repeat until you have reached your "at a time" number.
Fry for one minute. Flip the tortillas (be careful not to tear them). Add about an ounce of grated/shredded cheese. Let it melt. That should take about 90 seconds to 2 minutes. Don't be tempted to crank the heat to speed this up. You don't want to burn the tortillas.
Once the cheese is melted you have decision to make. You can sprinkle a bit of onion and cilantro over the cheese so it's in the taco. Or you can leave it out at this point and just sprinkle it on the cheesy edge once it's cooked. Or both. Up to you. I've tried it different ways and I don't have a strong preference. It's hard not to make this taste incredible.
After you have made the decision add enough birria beef to cover one half of the tortilla. Don't look at the picture where I put it in the middle. I wasn't thinking - just wanted a nice picture. My bad there. Sorry.
Drizzle a bit of consomé on the beef and fold the side without the beef over the side that does. Think quesadilla here. Remove from the pan. Set aside and repeat the whole process.
If your pan is dirty wipe it out. A dirty pan make tortillas stick. Sticking tortillas rip. Ripped tortillas make grumpy cooks. So wipe out your pan. And be happy.
At this point you will have one of your batches done. Set that aside and repeat the whole process again. And again. Until it's all done.
You want to move fairly quickly at this point. Return one batch to the pan to warm through. Transfer that batch to the oven. Repeat until your last batch is in the pan. That batch doesn't go in the oven. Pull the rest of them from the oven and serve.
To serve place two tacos on the plate. Serve with a small bowl of consomé and a lime wedge or two. Tell your guests to dip the taco in the consomé and then take a bite. Dip again. Another bite. Like a beef dip sandwich done Mexican style. Messy. Delicious. Fun.