Step 1

Using kitchen shears, stem the chiles and cut them open. Remove the seeds and veins and discard. Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.

Step 2

Bring a saucepan of water to boil, then turn the heat off, add the chiles in, cover the pot, and let them rehydrate for 10-15 minutes, or until pliable.

Step 3

Add tomatoes, roughly chopped onion, and garlic cloves to another pot of water. Bring to a boil, then reduce the heat to simmer for 12-15 minutes.

Step 4

Add the drained chiles, tomatoes, onions, and garlic cloves to a blender along with all of the spices (except the bay leaves), the apple cider vinegar, and 1 cup of vegetable broth. Blend on high until smooth.

Step 5

Pour the sauce through a fine-mesh strainer into a large saucepan, working it through with a spoon or spatula. Add in 2-3 more cups of vegetable broth, and simmer for 35-40 minutes.

Step 6

In the meantime, remove the bottom portion of the oyster mushrooms, then shred them with your hands into small strips. Season with oil, garlic powder, salt, and pepper. Toss to coat the strips, then set the bowl aside.

Step 7

With 10-15 minutes remaining on the broth, heat 1 tablespoon of oil in a large skillet over medium-high. Cook the shredded mushrooms in batches until golden-brown and crispy (about 8-10 minutes per batch).

Step 8

Add all cooked mushrooms back into the skillet with ~2 cups of birria and cook together for another few minutes.

Step 9

Heat a little oil in a skillet over medium. Dip a corn tortilla in the pot of broth then place it on the skillet. While it’s cooking, add a scoop of the mushrooms and a handful of shredded vegan cheese to one side of the tortilla.

Step 10

Fold the tortilla over the fillings and cook for another 1-2 minutes on the first side. Flip and cook on the second side until the outside is crispy and the cheese is melted. Continue this process until all of the tacos are made.

Step 11

Serve with a garnish of diced white onions, chopped cilantro, lime wedges, and a side of broth for dipping. Happy eating!