Once meat is cooked and shreds easily, remove meat from slow cooker into a large bowl. Shred meat and cover to keep warm. Turn off slow cooker, but leave the broth in it.
To the broth, add 2 tablespoons of vinegar and 2 tablespoons of sugar. Stir until mixed together.
Next, prepare your taco station. Grate your cheese, chop onions and cilantro and limes for topping. Get out your corn tortillas.Move your slow cooker with broth in it next to the stove. You'll need it close to dip the tortillas in before cooking on the stove.Also get a clean plate or cookie sheet to place next to the skillet pan, to place completed tacos on, once cooked. Heat a large skillet pan to medium heat. Once pan is hot add 1 tablespoon of oil.
Working quickly, dip a corn tortilla into the broth in the slow cooker. Broth should be thick and coat the tortilla.
Once coated, place the tortilla into the hot pan with oil. It should sizzle.
Quickly add cheese and meat, and then using a spatula, fold the taco over. Heat until bottom is lightly browned then flip over with a spatula. Heat on both sides until slightly seared. It's okay if some meat and cheese spill out. They taste delicious when they are seared on the pan! Continue cooking the tacos until you have enough for your meal. Our kids eat about 2 each, adults usually 3-4 each.
Ladle spoonfuls of the broth into a side dish bowl for dipping as a consomé.
To serve, be sure to squeeze fresh lime juice on each taco. It adds so much bright flavor. It is delicious with the lime juice!Top the tacos with chopped white onions and cilantro. Dip each taco into the sauce, add some lime juice, and enjoy!
You can save the extra meat and consomé in the refrigerator to make again the next night. Good for 3 days in the fridge.