Step 1: Wash the meat with lime juice, rinse thoroughly, cut it into chunks, and pat dry. Season with 1-2 tablespoons of green seasoning, along with salt and pepper to taste, ensuring an even coating.
Step 2: In a heated skillet with a small amount of olive oil, sear the meat on all sides until browned, about 2-3 minutes per side.
Step 3: Transfer the seared meat to a slow cooker. Add sliced white onion, whole garlic cloves, and 4-5 cups of water. Place one Birria Bomb into the slow cooker. Cover and cook on high for 6-8 hours, until the meat is tender and easily shreds.
Step 4: Once cooked, remove the meat and shred using two forks. Strain the cooking liquid to create a flavorful broth (consomé) and set aside.
Step 5: Heat a skillet or griddle over medium heat. Lightly dip each corn tortilla into the reserved consomé. Place on the skillet, add shredded meat, chopped white onions, cilantro, and shredded cheese to one half. Fold the tortilla over to enclose the filling. Cook until crispy and the cheese has melted, flipping once to ensure both sides are golden brown.
Step 6: Serve the birria tacos hot, accompanied by a side of warm consomé for dipping. Garnish with additional chopped onions and cilantro as desired. Offer guacamole and lime wedges on the side for added flavor.
