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Heat a nonstick pan, then dip one or two tortillas in the birria grease, covering both sides. Add to the hot pan.
Add a couple tablespoons of cheese and birria meat to one side of each tortilla. Once the cheese is melted, fold the tortilla in half to form the taco. Cook on each side for about 2 to 3 minutes until good and crispy. Press down on the tacos as they fry with a spatula to help them stay together. Repeat till all the tacos are made.
Serve tacos topped with diced onion, radishes, cilantro, Mexican cream, and a bowl of warm Birria broth (Birria consommé) to dunk in, if desired!