Vegan Barbacoa Potato & Cheese Tacos

1. To a pot add the dried Chiles and bay leaves and cover with water. Boil for 15 minutes then add the chiles to a blender along with vinegar, garlic, dried oregano and thyme, 1 1/2 cups of the cooking liquid and salt. Blend until smooth. 
2. Using the largest side of a cheese grater, grate the tofu into shreds. Add the tofu to a large mixing bowl then hold a fine mesh strainer over the bowl and pour the sauce through. Mix then cover with plastic and set in fridge for 1 hour or over night.
3. Prepare potatoes. In a pot add the peeled and diced potatoes then cover with water and add a generous pinch of salt. Bring to a boil and cook for 8-12 minutes or until the potatoes are very fork tender. 
4. Drain the cooked potatoes and add to a bowl, add vegan butter, non dairy milk and a pinch of salt then mash with a fork and mix to combine. Taste and add more salt if needed.
5. To a large skilled over medium heat, add 2-3 tablespoons oil then add the marinated tofu Barbacoa to the pan in an even layer making sure not to over crowd pan… you may need to cook in 2-3 batches. It is important to do so so that you get ultimate crispness and flavor!