Dried Guajillo Peppers King Oyster Mushrooms Crushed Tomatoes Chipotle Peppers Apple Cider Vinegar Vegetable Broth Garlic Cloves Olive Oil Vegan Cheddar Cheese Tortillas
Heat the guajillo peppers for 1 to 2 minutes on each side. Set aside. Cook onion, garlic, oregano, paprika, cumin, cinnamon, and salt for about 1 minute.
Add tomatoes, chipotle peppers, vinegar, and broth. Return guajillo peppers, and simmer for 10 minutes. Remove peppers, and puree smooth.
In a different pan, cook shredded mushrooms until crispy. Transfer to the sauce and cook for 5 to 10 minutes over low heat.
Dip a tortilla into the birria, then cook for about 1 minute. Flip, top half of it with mushroom filling, cheese, red onion, and cilantro. Fold closed, flip, and cook until both sides are crispy.