For the filling:
- 3 (5-6″) dried guajillo chiles (stems and seeds removed)
- 1 cup pineapple juice
- juice of 2 limes
- 3 cloves of garlic, smashed and peeled
- 1/2 of a white onion, roughly chopped (the rest will be for topping the tacos)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried (Mexican) oregano
- 1/4 teaspoon ground cinnamon
- 1.75 ounces achiote paste (half of the 3.5 package)
- 4 1/2 cups medium-sized (size of a quarter) chunks of TVP, rehydrated
- 2/3 cup fresh pineapple, diced
Garnish:
- the rest of that white onion, minced
- minced cilantro
- lime
- salt
- tortillas
- In a dry medium saucepan toast the guajillos on both sides for 3-5 minutes. Once they’re toasted cover them with water, bring to a boil, and then bring down to a simmer for about 15 minutes, until the peppers are soft.
- If you haven’t already, make sure to squeeze out any excess water out of your tvp, so it can absorb the marinade.
- Add softened peppers to the blender and mix in the pineapple juice, lime juice, cloves of garlic, 1/2 white onion, salt, Mexican oregano, cinnamon, and achiote paste. Blend until smooth.
- Place your TVP in a gallon size plastic bag, add in the diced pineapple and pour in the marinade. Marinate in the fridge for at least 2 hours.
- Once your TVP is done marinating, and you're ready to cook, drain the excess marinade.
- Preheat two tablespoons of vegetable oil in a large skillet and add the TVP/pineapple and fry, stirring occasionally until the TVP is hot and slightly crispy on the outside.
Serve on a warm tortilla and garnish with your favorite taco fixings.