For the consommé:
In medium pot on medium-high heat, bring all of the ingredients for the consommé to a boil. Once the chili peppers have fully rehydrated and become soft approximately 20-25 minutes, remove them and all other vegetables and bay leaves from broth. Allow to cool slightly and transfer into blender attachment with the exception of the celery and the bay leaves. Blend until smooth. Discard bay leaves and celery. Add approximately 1/4c- 1/3c of puree back into broth. Taste. Adjust flavor as desired. Save remaining puree for chili oil.
For the chili oil:
In a high speed blender, combine all of the ingredients for the chili oil and puree until smooth. Taste for flavor adjustments. Transfer to a small bowl and use as desired.
For the tacos:
Brush tortillas generously with chili oil. Heat tortilla on both sides in sauté pan on medium to medium low heat (be careful not to burn them). Add vegan cheese shreds, mock brisket pieces, a little sprinkle of chopped cilantro, and scallions. Fold close and continue to cook on both sides until cheese has melted and the taco has become crispy. Repeat until all tacos are complete and serve Alongside of consommé.