Servings: 4
Prep time: 10 minutes
Total time: 2 hours
Ingredients
for the marinade:
1 ½ cups|355 ml vegetable oil
2 tablespoons kosher salt
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
4 dried guajillo chiles
3 dried chipotle chiles
3 garlic cloves
2 dried pasilla peppers
2 small roma tomatoes
1 whole onion
3 tablespoons annatto seeds
1 cup|237 ml orange juice
½ cup|120 ml apple cider vinegar
½ cup diced pineapple
1 lime, juiced
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for soy protein:
16 ounces|454 grams texturized soy protein
2 tablespoons kosher salt
5 ounces|142 grams vegan butter
to serve:
tortillas
diced pineapple
1 bunch cilantro
salsas of your choice
lime wedges
Directions
- Make the marinade: In a medium saucepan, add 1 cup|237 ml oil, salt, oregano, black pepper, dried peppers, garlic, tomatoes, onion, and 3 cups|710 ml water. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 40 minutes, or until soft, then remove from heat and cool.
- Heat the remaining ½ cup|120 ml oil in a small saucepan along with the annatto seeds over medium until the oil is red, about 3 minutes. Strain the seeds and add colored oil to the cooked ingredients. Place everything in a blender along with the orange juice, apple cider vinegar, pineapple, and lime juice. Blend until smooth.
- Make the soy protein: Bring a large pot of water to a boil. Once the water is boiling add the the soy protein and salt. Cook until soft, about 20 minutes, then drain and rinse under cold running water. Make sure to get all the moisture out of the soy protein until it cools down.
- Combine the marinade with the soy protein in a large bowl. Cover and refrigerate for 1 hour.
- To serve: Heat the butter in a large skillet over medium-high. Add the soy protein and cook until crispy, about 3 to 5 minutes. Heat up tortillas and place the soy in the tortillas. Garnish with pineapple and cilantro. Finish with salsa and a squeeze of lime.
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