Drain the jackfruit and rinse thoroughly. Combine the jackfruit with half an onion and a bay leaf in a pot with enough water to cover. Simmer for about 10 minutes until softened.

Toast the ancho, guajillo, pasilla, and morita chiles in a skillet over medium heat for 2-3 minutes until fragrant. Soak in boiling water for 15 minutes until softened. Char Roma tomatoes and garlic in the same skillet until blistered, then blend with vinegar and spices until smooth. Strain the sauce.

In a skillet, sauté sliced oyster mushrooms in oil for 8-10 minutes until golden. Add prepared jackfruit and cook for 5 minutes. Pour in the strained sauce and vegetable broth, simmer for 25 minutes.

Dip fresh corn tortillas in the simmering broth to coat. Place jackfruit and mushroom filling on half of each tortilla, garnish with diced onion and cilantro. Fold to create tacos.

For quesabirrias, layer some vegan cheese on half a dipped tortilla, add filling, and cook in the skillet for 3-4 minutes per side until golden and crispy.

Serve with warm birria broth for dipping, topped with cilantro, diced onion, and lime wedges.