Heat a large pot over medium-high heat and add a drizzle of oil. Once shimmering, add your chosen beef, searing for about 5-7 minutes until edges are browned.

Sprinkle the birria seasoning over the seared beef, stirring to coat. Pour in enough beef broth to cover the meat completely. Bring to a gentle simmer, reduce heat to low, and cover. Cook for 25-30 minutes until the beef is tender.

Remove beef from the pot and shred with two forks into bite-sized pieces. Return shredded beef to the pot, stirring to soak up the flavorful broth.

In a skillet, heat corn tortillas over medium-high until golden and crispy, about 30 seconds per side. Optionally, use an air fryer for extra crunch.

Assemble your tacos by spooning shredded beef into the center of each tortilla. Add chopped onions, cilantro, and a squeeze of lime juice on top.