SHRED: Remove the meat from the consommé. Shred the meat and strain the consommé to make sure you have the smoothest dipping experience.

STRAIN: Depending on how fatty the cuts you used were, you may also want to use an oil separator to remove the excess grease. Transfer 1 ½ cups of consommé to a bowl wide enough to dip the tortillas in. Keep the remaining consommé warm in the Dutch oven on the lowest heat setting while you prepared the tacos.

MAKE TACOS: Heat a pan over medium heat with a drizzle of oil. When hot, dip a tortilla in the bowl of consommé. Carefully place the tortilla in the hot pan and flip after 15 seconds. Top one side of the tortilla with some of the shredded meat, onions, cilantro, and cheese. Cook for 45 seconds, then fold in half and flip the tortilla over. Cook for another 20-30 seconds and remove from the pan. Repeat with additional tortillas.

SERVE: Serve the remaining consommé in bowls topped with remaining onions and cilantro. Squeeze in some fresh lime, stir, and enjoy!