Prepare the jackfruit by draining, rinsing, and simmering with half a chopped onion and a bay leaf for 10 minutes. Drain and set aside to cool.

Toast the dried chiles until fragrant. Soak them in boiling water for 10 minutes. Char tomatoes and garlic, then blend with soaked chiles until smooth.

Sauté shredded oyster mushrooms in vegetable oil until golden brown. Add jackfruit and sauté for another 5 minutes.

Combine blended sauce and vegetable broth in the pot with filling. Stir well, bring to a simmer, cover, and cook for 25 minutes.

Warm corn tortillas, fill with the savory mixture, and garnish with cilantro and onion. Serve with extra sauce for dipping.

For quesabirrias, dip tortillas in broth, fill with the mixture and vegan cheese, fold, and cook until crispy.