Prepare the Beef Birria: Cook the beef in a pressure cooker or slow cooker until tender, about 1.5 to 2 hours at high pressure or 6-8 hours on low heat. Shred beef and reserve the broth for dipping.

Heat Skillet: Preheat a skillet over medium-high heat with a light coat of cooking spray or oil.

Dip Tortilla: Dip each tortilla into the warm birria broth, ensuring even coating but not soggy.

Cook Tortilla: Cook the dipped tortilla for about 30 seconds until pliable and lightly browned, then flip and repeat.

Add Fillings: On one half of the tortilla, add shredded Oaxaca cheese and shredded beef.

Fold and Cook: Fold the tortilla over the fillings and cook for 30 to 60 seconds on each side until cheese melts and tortilla is golden.

Repeat: Continue dipping, cooking, filling, and folding with remaining ingredients.

Serve: Garnish with diced onions and cilantro, and serve with lime wedges and dipping broth.