Step 1

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.

Step 2

**If you haven’t already, make sure to squeeze out any excess water out of your tvp, so it can absorb the marinade.

Step 3

Once your peppers are soft, add them to the blender and mix in the pineapple juice, lime juice, cloves of garlic, ½ white onion, salt, Mexican oregano, cinnamon, and achiote paste. Blend until smooth.

Step 4

Place your TVP in a gallon size plastic bag and pour in the marinade. (Give the TVP a good squeeze so it soaks in the marinade). Then place in the fridge to marinate for at least 2 hours.

Step 5

Once your TVP is done marinating, and you're ready to cook, drain the excess marinade.

Step 6

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.

Step 7

Serve on a warm tortilla and garnish with fresh pineapple and your favorite taco fixings.