Soak red chilles in warm water for 10 minutes. Blend the chilies, adobo peppers and garlic cloves with some water into a paste.
Slice white onion into strips.
Add some olive oil and onions onto a pan. Saute for 1-2 minutes and add in the paste. Saute.
Add all dry spices and saute for a few minutes. Add water, beef boullion cube and bay leaves - mix well, close the lid and let the broth simmer.
Shred your king oyster mushrooms with a fork and pull them apart. Drain the excess water from your tofu and grate the blocks.
To another pan, add some olive oil and add mushrooms. Pan fry them until they release all the water. Then add in your shredded tofu
Add your spices and seasonings and toss them until they brown and fried. Mix gently so as to not break apart the tofu shreds.
Then add in dark soy sauce, 4-5 tbsp birria broth, and pineapple juice. Give that a good mix and set that aside. Your 'meat' must be slightly moist.
Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of carnitas filling. Seal the open edge by pressing it tightly with your fingers.
Repeat for the rest.
Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
Garnish with chopped coriander, white onions and serve warm with birria consommé.