Heat a dry skillet over medium-low heat. Toast the guajillo, ancho and puya chiles for 15–20 seconds per side, just until fragrant. Do not allow them to burn.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the tomatoes, onion and garlic and cook for 6–8 minutes, until softened and lightly caramelized.

Add the toasted chiles, oregano, cumin, thyme, bay leaf and water. Bring to a gentle simmer, cover and cook for 15 minutes, until the chiles are completely softened.

Remove and discard the bay leaf. Add the vinegar, maple syrup and salt. Blend very thoroughly until velvety smooth. For an especially refined sauce, pass through a fine-mesh strainer. Set aside.

Heat the oven to 400°F (205°C). Pat the rinsed jackfruit dry. Pull the pieces apart with clean hands or two forks, removing especially hard seed cores.

Toss the jackfruit with olive oil, smoked paprika, onion powder, garlic powder, oregano, cumin, thyme, rosemary, marjoram, salt, bay leaf and 1 cup chile paste.

Spread over a parchment-lined sheet pan. Roast for 25 minutes, stir and gently shred again, then roast for another 20–25 minutes. Remove and discard the bay leaf.

Slice the king oyster mushrooms lengthwise into thin strips, then pull some apart by hand to create irregular shreds while preserving some larger pieces for texture.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes. Add the mushrooms and cook for 7–9 minutes without overcrowding, allowing their edges to brown.

Add the garlic, guajillo powder, onion powder, salt and white pepper. Cook for another minute, then stir in 3/4 cup chile paste.

Transfer the mushrooms to a parchment-lined sheet pan and roast for 15–20 minutes, until deeply flavored with lightly caramelized edges.

Fold the roasted jackfruit and mushrooms together. Add 1/4–1/2 cup additional chile paste only if needed to make the mixture juicy and richly coated without becoming soupy. Return to the oven for 5 minutes.

Heat olive oil in a medium pot. Add the tomatoes, onion, garlic and jalapeño. Cook for 6–8 minutes, until softened and lightly browned.

Stir in the tomato paste and cook for 1 minute. Add 3/4 cup chile paste, vegetable broth, cumin, cinnamon, clove, marjoram, thyme, bay leaf and salt.

Bring to a gentle simmer and cook uncovered for 20–25 minutes. Remove the bay leaf and whole clove.

Carefully blend the consomé until completely smooth. Return it to the pot and simmer for another 5 minutes if a slightly richer consistency is desired. Stir in the fresh lime juice and adjust salt to taste.

Stir 1 tablespoon oil with the guajillo powder and 2 tablespoons reddish surface broth from the consomé. Very lightly brush each tortilla with the mixture.

Heat a cast-iron or heavy skillet over medium heat. Place a tortilla in the skillet, add about 1/3 cup birria filling to one half, fold and cook for 1–2 minutes per side until crisp, lightly charred and pliable rather than brittle. Repeat with the remaining tortillas.

Add diced white onion, cilantro, pico de gallo and pickled red onion as desired. Serve each portion with a small bowl of piping-hot consomé and plenty of lime wedges.

Squeeze fresh lime over the tacos and serve immediately for dipping.