Deseed the chillis.

Add the chillis, onion and tomatoes to a pan with 4 cups of water.

Bring to a boil and cook on medium heat for 15 minutes.

Take the vegetables out and add to a blender cup with enough of the boiling liquid to make a thick sauce and the powder seasonings and blend until smooth.

Shred the king oyster mushrooms with a fork.

Sieve the blended sauce into an empty pan and add the shredded mushrooms.

Cut the tortillas into triangles and shallow fry on both sides until crispy.

Assemble by laying the nachos, add mushroom birria, cheese and then diced onion and jalepeno.