In a large pot, combine 10 cups of water with 3 tablespoons of Better Than Bouillon to create a rich base. Add minced garlic, chopped onion, pasilla chili, guajillo chilis, bay leaves, salt, and pepper. Bring to a simmer over medium heat and let cook for about 15 minutes.

Once the broth is ready, reduce heat to low and keep warm, adding more water if desired for thinner consistency.

Preheat a griddle or comal over medium-high heat, drizzling a thin layer of avocado oil.

Take a corn tortilla, immerse it in the warm birria broth, and soak for a few seconds. Place on the griddle, top with fillings and a sprinkle of vegan cheese.

Fold the tortilla in half and cook for 4-5 minutes on each side until golden brown and the cheese is melted.

Transfer tacos to a plate and garnish with fresh cilantro. Serve with warm birria broth for dipping and refried beans.