Cheese Crusted Mushroom Birria Tacos

Prepare the vegetables for the consommé by halving the tomatoes and quartering the onions.

Remove the stems and seeds from the dried chili peppers.

In a dry pan over high heat, toast the tomatoes, onions, and garlic cloves until blackened and charred on all sides.

Transfer the toasted vegetables to a large pot. Add the de-seeded dried peppers, water, whole cloves, cinnamon stick, bay leaves, and dried oregano.

Bring the pot to a boil and let it simmer while you prepare the mushrooms.

Shred the oyster mushrooms by hand into 'meaty' pieces.

Heat olive oil in a pan and sauté the shredded mushrooms until golden brown and cooked through. Set aside.

Once the vegetables in the broth are soft, remove the cinnamon stick and bay leaves. Transfer the remaining solids and some of the broth to a blender and blend until completely smooth.

Pour the blended sauce through a fine-mesh sieve into a bowl to create a smooth consommé. Press on the solids to extract all the liquid.

To assemble the tacos, heat a little olive oil in a non-stick pan. Sprinkle a layer of shredded cheese directly onto the pan and place a corn tortilla on top.

Add a portion of the cooked oyster mushrooms to one half of the tortilla. Drizzle with a spoonful of the birria consommé and top with more shredded cheese.

Fold the tortilla in half and cook until the cheese on the outside forms a crispy, golden-brown crust.

Serve the tacos with a side of the birria consommé for dipping. Garnish the consommé with chopped white onion and cilantro, and serve with lime wedges.