Spicy Quesabirria Tacos

Heat 1 tsp vegetable oil in medium saucepan over medium heat. Add garlic and just half the onion and cook until beginning to brown, 3 to 5 minutes. Stir in just ¼ oz chipotle in adobo and ¼ tsp pepper and cook until fragrant, about 1 minute. Stir in mojo rojo, vegetable concentrate, and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until onion is soft, 6 to 9 minutes. Transfer ½ cup broth to small bowl, stir in lime juice, and set aside.

Add shiitake protein to broth in saucepan and increase heat to medium. Cover and cook until liquid is mostly absorbed, 4 to 7 minutes.

Warm tortillas, one at a time, in large nonstick skillet over medium-high heat until warm and pliable, about 1 minute per side. Lay tortillas on clean work surface. Divide birria filling between tortillas and spread into even layer on one half of each tortilla. Top with mozzarella and fold tortillas in half.

Heat 2 tsp vegetable oil in same skillet over medium heat. Add 3 tacos and cook until crispy, 3 to 5 minutes per side. Transfer to plate and repeat with remaining tacos and oil.

Divide quesabirria tacos between serving plates. Fill tacos with remaining onion and cilantro. Serve with dipping sauce and lime wedges. ¡Buen provecho!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.