Step 1

Remove seeds and stems from chiles

Step 2

Lay flat in a skillet over med heat and toast until fragrant (1 min)

Step 3

Add chiles to a bowl and cover with hot water to rehydrate for 15 min

Step 4

Add garlic (with the skins) to the skillet and roast until slightly blackened (5 min).  Allow to cool then remove the skins.

Step 5

In a spice grinder, grind the cinnamon, cumin, oregano, peppercorns, cloves, and onion powder together.

Step 6

Drain chiles and reserve 1 cup of the water

Step 7

Add chiles, roasted garlic, and the ground spice blend with just enough water to puree until it is smooth.  Add additional chile soaking water if needed to get the puree smooth.

Step 8

Add pineapple, peeled orange, vinegar, salt, and 1/2 of the package of achiote.  Puree until smooth.

Step 9

Crumble soy curls (if you want smaller pieces) into a casserole dish and add the marinade.  Mix well.

Step 10

Allow to marinate for 2 hours.

Step 11

Meanwhile add diced onion, cilantro, and jalapeños to a bowl and mix.  Set aside.

Step 12

Add chopped pineapple to another bowl.  Set aside

Step 13

After 2 hours (or when soy curls have softened) scrape soy curls and marinade into a skillet, add 1 cup of water, mix well and heat until bubbly.  The sauce will be thick.

Step 14

Continue to heat until warmed through and the soy curls are soft.

Step 15

Spoon into heated tortillas and top with the onion/cilantro relish.  Add pineapple and salsa verde and enjoy!