Ultimate Vegan Birria Taco

4 guajillo chilies
3 chipotle chilies, stemmed
1 ancho chilies, stemmed
1 plum tomato
3 garlic cloves, peeled
2 teaspoons Dominican oregano
2 teaspoons ground cumin
1 teaspoon black peppercorns
1 bay leaf
¼ white onion, peeled
30 ml white vinegar
500g oyster mushrooms
kosher salt and freshly ground black pepper, to taste
60ml oil

for the tacos and serving:
1 pound|454 grams shredded Monterey Jack cheese
1 (27.5-ounce|780-gram) package corn tortillas
1 bunch cilantro, minced
1 large white onion, finely chopped
lime wedges, for serving
salsas of your choice, for serving

1.Remove the seeds from all chiilies
In a medium saucepan, toast chillies, Oregano, black peppercons , 1/2 cinammon for till fragrant. Remove and blacken 1/4 onion then to that add a sliced tomato.
Add back all ingredients including garlic, bayleaf and 1 tsp of tomato paste. add 500ml of vegetable stock and cook for 10 minutes or until tomato is cooked
Once its all cooked add all to high speed blender with another 250ml of reserved veg stock, (yes including the cinnamon stick and bayleaf) then strain.
Reserve some sauce/skimmed oil in a bowl for coating the tortilla.

Meanwhile clean the oyster mushroom and shred with your hands or a fork. Then to a pan heat 60ml of cooking oil, add your mushrooms, cook till slightly brown. Season with salt then add in your sauce and cook covered for 5-10 minutes.

Heat a large nonstick skillet over medium. Heat up tortilla in little oil till pliable. Then dip a tortilla into the sauce, coating it in red. Top half with a couple tablespoons cheese and about grams of the mushroom. Fold the tortilla over onto itself and cook, flipping once, until golden and crispy on both sides, 3 to 4 minutes. Repeat with the remaining tortillas, meat, and cheese.
To serve, ladle some of the birria consommé into a small cup or bowl and sprinkle with some of the cilantro and onion. Add some cilantro and onion inside the taco and squeeze in some lime juice.