• Preheat oven to 325°F. Lightly spray an 8x8" glass baking dish with oil. Set aside.

Make the Birria Sauce

• In a small pot combine the dried ancho chilies, onion, garlic, bay leaf, cinnamon stick, peppercorns, and water. Bring to a boil then reduce heat to simmer and cook for 15 minutes. Use a pot lid or spoon to drain the liquid into a measuring cup. You want to reserve 2 cups of the liquid and the rest of the liquid can be discarded.
• Remove bay leaf and cinnamon stick.
• In a blender, or back into the pot if using an immersion blender, combine the cooking liquid, cooked ingredients, and the rest of the Birria Sauce ingredients. Blend until smooth and then set aside. You can make this ahead of time or the day of. This sauce is also just really good for anything.

Make the Filling

• Drain the jackfruit. In the sink, lay a clean kitchen towel down, then pour the drained jackfruit pieces on the towel. Pull the corners up then start twisting the towel and squeezing it to expel excess liquid in the jackfruit. This also helps to break it down so that it is shredded. The more you twist and squeeze the better it will be. See blog post for the video on this step.
• Transfer jackfruit to the glass baking dish. Pour on 1 cup of the prepared Birria Sauce. Stir, then top with 1/2 cup more. Cover the baking dish with aluminum foil and bake for 90 minutes.
• Remove baked jackfruit from oven, stir, add in 1/2 cup more of the Birria Sauce. Stir in the drained black beans, chopped onion, and cilantro from the Filling section of the recipe. Return to oven and bake Uncovered for 30 minutes. Remove from oven and now you're all ready to start assembling (Once your stew is ready)!

Make the Stew

• Make the stew while your filling is roasting. The stew takes only about 10 minutes to put together and you can let it simmer on low for as long as you'd like.
• In a small pot over medium-high heat add the mushroom, onion, and celery. Cook for 10 minutes. Add in the garlic, Worcestershire, soy sauce, veggie stock, Birria sauce, and olive oil. Bring to a boil, then reduce heat to low and simmer until you're ready to enjoy. Add more water/stock if you want more broth. Add cilantro a few minutes prior to enjoying so that it is still fresh tasting.
• You don't need seitan chunks but it does add protein and texture variety. You could use a store bought seitan or use my "Everyday Seitan" recipe. You could also add beans to the stew or tofu! Get creative.

Make the Tacos

• Now you're ready for the most exciting part! Making the tacos! If you want to see a video check out the blog post and scroll up from this recipe. I have a short video on this process.
• Preheat oven to 200°F and place a baking sheet with parchment paper in the oven. Have your stew pot on the stove or next to the stove. Heat a cast iron pan or a non-stick skillet over medium-high heat. Have your tortillas, jackfruit filling, and cheese all ready and by the stove too. This part goes quick so you want to be prepared.
• Using tongs, dip a tortilla into the stew and flip to coat both sides. Let it drip a little then transfer the tortilla to the hot pan. Add about 2 tablespoons of cheese to the center in a line, then scoop about 1/4 cup jackfruit filling into the center. Use the tongs or a spatula to fold the taco in half. Let it cook for 1 minute, then flip, then transfer to the oven. Repeat until you're out of tortillas, or out of filling, or you're just hungry and want to eat.