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Export 21 ingredients for grocery delivery
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!
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