Mushroom Quesabirria Tacos

Ingredients

• 5 ancho peppers, dried
• 5 guajillo peppers, dried
• 2-3 chiles de arbol, dried (optional for heat)
• 1 Tbsp olive oil
• 1 large white onion chopped
• 3 large tomatoes chopped
• 5 cloves garlic chopped
• 1 Tbsp fresh oregano
• 1 Tbsp Piquant Post Taco Elixir
• ½ cup apple cider vinegar
• 1 Tbsp sea salt or to taste
• 2 Tbsp olive oil
• 1 lb oyster mushrooms, shredded
• 12 3”-4” wide tortillas
• 1/2 cup shredded vegan mozzarella (or other melty vegan cheese)
• Garnish: sliced jalapeno, cilantro, lime