Drain and rinse the jackfruit, combine with chopped onion and bay leaf in a pot, cover with water, and simmer for 10 minutes.

Toast the dried chiles in a skillet for 3 minutes. Soak them in boiling water for 15 minutes.

Roast the Roma tomatoes, onion, and garlic until charred.

Blend the soaked chiles, roasted tomatoes, onion, garlic, spices, herbs, and vinegar until smooth.

Sauté oysters mushrooms in oil until golden, then add jackfruit and sauté for another 5 minutes. Stir in the sauce and simmer for 25 minutes.

Warm corn tortillas, fill them with jackfruit mixture, and top with onion and cilantro. Serve with broth for dipping.

For quesabirrias, dip tortillas in broth, fill with cheese and filling, fold, and grill until crispy.