Vegan Birria Tacos

Ingredients

• 5 whole Dried Guajillo Chiles
• 4 whole Dried Ancho Chiles
• 2 whole Dried Chiles De Arbol
• 1 whole White Onion
• 6 cloves Garlic
• 3 whole Roma Tomatoes
• 1 tsp Dried Mexican Oregano
• ½ tsp Ground Cumin
• 1 tsp Chili Powder
• ½ tsp Ground Coriander
• ¼ tsp Ground Cinnamon
• 1 tbsp Apple Cider Vinegar
• 3 cups Vegan Beef-style Broth
• 2 whole Bay Leaves
• 3 tbsp Vegetable Oil
• 1 ½ cups Oyster Mushrooms
• 8 whole Corn Tortillas
• 1 cup Vegan Mozzarella Cheese
• ¼ cup Fresh Cilantro
• 1 whole Lime

Instructions

1. Add the dried chiles, half the onion (roughly chopped), garlic, and tomatoes to a medium saucepan. Cover with water, bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until chiles are softened.
2. Reserve 1 cup of the cooking liquid, then drain the rest. Transfer the chiles, onion, garlic, and tomatoes to a blender. Add the oregano, cumin, chili powder, coriander, cinnamon, apple cider vinegar, and reserved cooking liquid. Blend until smooth, then strain through a fine mesh sieve back into the saucepan. Season with salt and pepper to taste.
3. Stir in the vegan beef-style broth and bay leaves. Bring to a simmer over medium heat and cook for 10 minutes to develop flavor. Remove bay leaves.
4. While the broth simmers, heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the shredded oyster mushrooms in batches and cook, stirring occasionally, for 8-10 minutes until browned. Add 1 cup of the birria broth and cook until the liquid reduces and the mixture is jammy, about 5 minutes. Season with salt and pepper to taste.
5. Heat a large skillet or griddle over medium heat and brush with oil. Working one at a time, dip a corn tortilla into the birria broth to coat both sides, then immediately place it on the hot skillet. Add a layer of vegan mozzarella and a spoonful of mushroom filling to one half of the tortilla.
6. Fold the tortilla over the filling and press down firmly with a spatula. Cook for 2-3 minutes per side until crispy and golden brown. Repeat with remaining tortillas and filling.
7. Serve tacos immediately topped with finely diced onion and chopped cilantro, with lime wedges and the remaining birria broth on the side for dipping.