Start by draining and rinsing the can of young green jackfruit. In a medium pot, combine jackfruit, half a peeled onion, and bay leaf. Cover with water, bring to simmer for 10 minutes. Then drain and squeeze out moisture.

On medium-high heat, warm a skillet and add the ancho, guajillo, pasilla, and morita chiles. Toast for 3-4 minutes until fragrant. Remove and soak the toasted chiles in boiling water for 15 minutes.

Char the tomatoes, remaining half onion, and unpeeled garlic cloves over an open flame or in skillet until blackened, about 10 minutes. Cool, then remove skins from garlic.

In a blender, combine soaked chiles (drained), charred tomatoes, onion, garlic, and toasted spices. Blend into a smooth sauce, straining if needed for a velvety texture.

In a large pot, heat vegetable oil over medium heat. Add shredded oyster mushrooms, sauté for 5-7 minutes until golden. Add prepared jackfruit, allowing to brown slightly for another 5 minutes.

Stir in strained sauce and add vegetable broth until desired consistency. Bring to a gentle simmer over medium heat and cook for about 25 minutes.

Fill warm corn tortillas with flavorful vegan birria filling. Garnish with fresh cilantro and diced onion. For quesabirrias, dip tortilla in broth, layer with vegan cheese and filling, cook on skillet for 2-3 minutes per side.