Start by draining and rinsing the young jackfruit. Place it in a pot with half an onion, cover with water, and simmer for 10 minutes. Drain and squeeze out any remaining water.

Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes. Soak the chiles in boiling water for 15 minutes to soften. Roast the Roma tomatoes, unpeeled garlic, and remaining onion until charred.

Blend the soaked chiles with charred vegetables, apple cider vinegar, and toasted spices until smooth. Strain through a fine mesh sieve.

Heat oil in a large skillet and sauté the oyster mushrooms for 5-7 minutes until golden. Add jackfruit and sauce, simmer for 2-3 minutes.

Pour in vegetable broth and simmer for about 25 minutes. Adjust broth for desired consistency.

For serving, fill corn tortillas with the mixture and top with diced cilantro and onions. For quesabirrias, dip tortillas in broth, fill with cheese and mixture, then pan-fry until golden.