Step 1

Rehydrate the dried chiles in hot water for 30 minutes.

Step 2

For the stew, heat oil in a medium pan over medium heat. Add onions and cook until translucent, so about 4-5 minutes. Add garlic and continue to stir for a couple minutes. Add all the ground spices and salt. Gently stir with the onions and garlic for a minute.

Step 3

Add crushed tomatoes, chipotle peppers, and adobo sauce. Let the sauce reduce for a few minutes before finising with vegetable broth and apple cider vinegar. Simmer for 10 minutes. Let it cool down a little before blending with the rehydrated chiles.

Step 4

Shred the oyster mushrooms by hand. You can do this while the stew simmers and cools down.

Step 5

After blending the stew, pour it back into the pan and gently simmer with 2 bay leaves.

Step 6

In another medium pan, heat 1 tbsp oil over medium heat. Lightly fry the shredded mushrooms until crisp and golden on both sides, so about 8-10 minutes. Pour 1¼ cups of the stew on the mushrooms, which should be just enough to fully coat them. Stir for a few minutes.

Step 7

To make a birria taco, coat each side of the tortilla in the leftover stew, so it is covered with it but not soggy. Fry the tortilla in a teaspoon or so of oil in a nonstick over medium heat for about a minute. Flip and pile on 1.5 tbsp of filling on one side. Sprinkle some vegan cheese. Close and cook on both sides until crisp.

Step 8

Garnish with cilantro and onion. Finish with a squeeze of lime!