Sheet Pan Mushroom Birria Tacos | hot for food

Ingredients

• ¼ C neutral vegetable oil
• 2 tsp dried oregano
• 2 tsp ground cumin
• 3 tsp granulated garlic powder
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 2 tsp sea salt
• ½ tsp freshly ground black pepper
• ½ lb large portobello mushroom caps ((about 6))
• ½ lb shiitake mushrooms ((about 10))
• up to 1 ½ C mushroom broth
• ¼ C canned chipotle peppers in adobo
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp light brown sugar
• 10 to 12 soft corn and wheat blend tortillas
• 2 C vegan mozzarella or monterey jack shreds
• ⅓ C sliced pickled or fresh jalapeños
• ½ C red onion, thinly sliced
• fresh cilantro leaves