Mushroom birria tacos

Steps

1. Remove stems and seeds from the chillies. Toast them in a dry pan over medium heat until they start to puff up and release their aroma.
2. Place the toasted chillies in a pot with boiling water for about 10 minutes until they soften.
3. Meanwhile in the same pan toast the cumin seeds, coriander seeds, peppercorns, cinnamon stick and cloves until fragrant.
4. Put everything but the cinnamon stick in the mortar and pestle and grind.
5. Add tomatoes, onion and garlic to the pan and cook until charred slightly, garlic may need to come out early.
6. In a blender combine chillies, garlic, onion, tomatoes and lemon juice. Blend until smooth. Add chilli soaking liquid to thin.
7. Pour the sauce into a pot. Bring to a boil then reduce heat and simmer for about 20 minutes.
8. Remove stems from mushrooms but leave intact. In a large pot heat oil over medium heat.
9. Add the mushrooms and press a couple of times on each side to sear and caramelise. Cook until browned.
10. Season with the spices from the mortar and pestle. Add a glug of olive oil, a few spoonfuls of hot water and the onion.
11. Strain the sauce through a sieve. Add the strained consommé, vegetable stock and cinnamon stick to the mushrooms.
12. Simmer for ten minutes then cover and put in the oven at 180°C for 45 minutes.
13. Remove from oven and allow to cool. Strain the mushrooms from the broth and mince.
14. Heat oil in a pan, add diced onion, cook until translucent. Add mushroom and cook until heated through. Season.
15. In a bowl mix cheese with yoghurt.
16. Dip each tortilla in the broth then warm one side in a skillet.
17. Add a spoonful of cheese mix and a a couple tablespoons of the mushroom onto half of the tortilla.
18. Fold in half then cook the bottom until browned. Flip and cook the other side. Spoon over a little sauce.
19. Garnish with a side of broth with chopped onions, a few drops of lime juice and coriander.