Drain and rinse the jackfruit, then cut into smaller pieces and shred with a fork. Simmer with half of a diced white onion and a bay leaf in water for 10 minutes.

Toast the dried chiles in a dry skillet over medium heat for about 3-4 minutes then soak in boiling water for 15 minutes. Char the remaining onion, tomatoes, and garlic until blackened, then blend all with toasted spices and apple cider vinegar until smooth.

Heat vegetable oil in a large skillet over medium-high heat and sauté the sliced oyster mushrooms for about 5-7 minutes. Incorporate the shredded jackfruit and cook together for an additional 5 minutes.

Pour the prepared sauce over the sautéed mixture and add vegetable broth. Bring to a gentle simmer, cover, and cook for 25 minutes.

Dip a corn tortilla in the warm birria broth, then place on a clean surface. Add vegan cheese, followed by jackfruit and mushroom filling. Fold and cook in a skillet until crispy and golden.

Serve warm, garnished with chopped cilantro and diced onion, with a small bowl of birria broth on the side.