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Ingredients
  • subheading: FOR THE PASTE:
  • 4 dried guajillo peppers
  • 3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can)
  • 4 garlic cloves
  • 2 tablespoons red wine vinegar
  • 1 cup fire roasted tomatoes
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cloves
  • subheading: FOR THE VEGAN BIRRIA:
  • ¼ cup olive oil
  • 1 ½ pounds pearl oyster mushrooms, thinly sliced
  • 1 medium onion, diced
  • 4 cups vegetable broth
  • 2 bay leaves
  • Salt and pepper, to taste
  • subheading: FOR THE TACOS:
  • 2 tablespoons olive oil, or as needed
  • 12 corn tortillas, or more as needed (Note 1)
  • ¾ cup shredded vegan cheese
Steps
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