Add frozen cranberries, a cinnamon stick, star anise, cloves, and cardamom to a saucepan.
Add in the Birria seasoning and dried chilies. Deglaze the pan by adding 2 cups of water to the pot. Cover and bring to a boil.
Add the seared turkey thighs back to the pot. Cover and cook for 10 minutes.
After this, remove the turkey from the pot and set it aside.
Using an immersion blender, blend the ingredients in the pot until smooth.
Add 4 cups of water, and season with salt to taste.
Return the turkey to the pot, cover it, and cook for 10 minutes until tender.
Remove the turkey from the pot and shred the meat using two forks. Then chop finely with a sharp knife.
Add some consommé to keep the turkey meat moist.
Heat the tortillas in a dry pan over medium heat to assemble the tacos.
Add some shredded Oaxaca cheese to the tortilla, followed by some shredded turkey meat.
Spoon more consommé over the turkey and top with chopped onion and cilantro.
Turn the heat off and serve the tacos with additional consommé on the side. Squeeze a bit of lime on top for extra zing!