Place the dipped tortilla onto the hot griddle. Immediately spread a generous handful of the seasoned shredded beef over one half of the tortilla. Use a heavy spatula or a burger press to “smash” the beef firmly into the tortilla. This forces the meat to sear and the tortilla to crisp up simultaneously. Sprinkle a handful of Oaxaca cheese over the beef.
Once the cheese begins to bubble and the bottom of the tortilla is golden brown, fold the empty half of the tortilla over the beef and cheese mixture. Press down again with your spatula to seal the taco. Cook for another 60 seconds per side until the taco is rigid and the cheese is oozing out of the edges. Repeat for the remaining tacos.
