Make the consommé:
Bring the guajillo chiles, purple onion, garlic cloves, and beef broth to a boil. Cook for about 10 minutes, or until the chiles have softened. Transfer the onion, garlic, softened chiles, and some of the broth to a blender. Add:
Chicken bouillon
Tomato chicken bouillon
Cumin
Onion powder
Garlic powder
Mushroom seasoning
Dominican oregano
Mango habanero salsa
A pinch of cinnamon

Cook the mushroom birria :
Heat the olive oil in a skillet over medium heat.
Add the mango habanero salsa and cook for about 30 seconds.
Add the shredded king oyster mushrooms and season with: Chicken bouillon
Garlic powder
Onion powder
Dominican oregano
Mushroom seasoning Pour in about 1 cup of the prepared consommé and simmer until the mushrooms absorb the flavors and most of the liquid has reduced, about 8–10 minutes

Toast the bread :
Heat a separate skillet over medium heat.
Lightly coat with coconut oil and toast the gluten-free sourdough until golden and crispy on both sides.

Serve immediately with warm consommé on the side for dipping.

Assemble:
Top each slice of toasted sourdough with the mushroom birria.
Sprinkle generously with Follow Your Heart Dairy-Free Mozzarella.
Cover the pan for 1–2 minutes or broil briefly until the cheese is melted.