RECIPE: Mushroom Birria Tacos

For the consomme, place all ingredients in a saucepan and bring to a simmer- whisk together until combined.
Simmer until the volume of the broth is reduced to approximately 6 cups.
For the sauteed mushrooms, cut mushrooms into thin strips.
Add oil to a hot pan (or the flat top), and cook mushrooms along with the seasonings until soft and fragrant.
Flatten mushrooms in a thin layer in pan for 1 to 2 minutes until mushrooms caramelize and become crispy.
For the tacos, dip tortilla in consomme until evenly coated and immediately add tortilla to a very hot and oiled flat top.
To one half of each tortilla, add a sprinkle of cheese first, then divide up the mushrooms and caramelized onions, then finish with another layer of cheese.
Fold the other half of tortilla over cheese/ mushroom mix.
Press the tacos down slightly with a spatula.
Let tortilla cook for 2 minutes to let cheese caramelize and tortilla to become crunchy.
Flip tortilla to other side and let side cook for another 2 minutes.
To serve, sprinkle with chopped cilantro, and consomme for dipping.