Vegan Birria

Mushroom Birria

• 2 1/2 lbs oyster mushrooms
• 2 tbsp olive oil
• 1 large onion
• 4 garlic cloves
• 4 ancho chiles
• 6 guajillo chiles
• 2 pasilla chile
• 2 chiles de árbol
• 4 Roma tomatoes
• 1 tsp grated nutmeg
• 1/4 tsp black pepper corns
• 2 tsp cumin powder
• 2 tsp dried thyme
• 1 tbsp dried oregano
• 1 tsp salt
• 2 bay leaves
• 1/4 cup apple cider vinegar
• 3 cups water
• Salt to taste

Set a cast-iron pan or comal at medium-high heat. Toast the chiles for a couple of seconds on each side until they began to change color. Place them in a pot and cover them with boiling water and let soak for 10 minutes. In the same pan, char the tomatoes, garlic, and an onion on both sides until blackened. Place these ingredients in the blender and add the nutmeg, peppercorns, cumin, thyme, oregano, bay leaves, salt, and apple cider vinegar to the blender. Drain the chiles, but reserve the liquid. Add the chiles to the blender and 1 cup of the chile soaking liquid. Blend until smooth, and strain and set aside. Set a large pot to medium-high heat, add oil. Sauté mushrooms in batches until they are golden brown and slightly crispy. Lower heat, and stir in chile puree. Let simmer for 2- 3 minutes, then add the water. Bring to a simmer, and let cook for 25 minutes. Season to taste with salt. To assemble, drain some of the mushroom meat and set aside. Heat a sauté pan to medium-high heat and add a splash of oil. Dip the tortilla in the hot broth and place in the sauté pan immediately and scoop on a few tablespoons of mushroom meat. Use a spatula to fold over the other side of the tortilla to form a taco. Let cook for 2 more minutes then flip it. Sprinkle with cilantro and onion, and serve with a bowl of broth to dip in.