Ingredients
Method
Prepare the Soy Curls
- Start by rehydrating the soy curls. Place them in a large bowl and cover them with warm water. Let them soak for about 10 minutes. Afterward, drain them and gently squeeze out any excess water. Set aside.
Make the Chile Marinade
- To create the rich, smoky base for the marinade, prepare the dried chiles. First, remove the stems and seeds from the Guajillo and Ancho chile pods. Next, toast the chiles in a dry skillet over medium heat for 30 seconds on each side to intensify their flavors.
- After toasting, soak the chiles in hot water for 10 minutes. Meanwhile, in a blender, combine the rehydrated chiles, achiote paste, garlic, cumin, peppercorns, cloves, and Mexican oregano. Add the juice of the orange, two slices of pineapple, and the apple cider vinegar. Blend until the mixture is smooth and vibrant.
Marinate the Soy Curls
- Pour the chile marinade over the rehydrated soy curls, ensuring they are well-coated. Let the soy curls soak up the flavors for at least 30 minutes. For even better results, marinate them for a few hours or overnight in the refrigerator.
Prepare the Pineapple
- While the soy curls marinate, slice the remaining pineapple into thin strips. Grill or sear the pineapple in a hot skillet until caramelized and golden brown. This step enhances its natural sweetness and adds a delightful charred flavor.
Cook the Soy Curls
- Heat a large skillet over medium-high heat and add a splash of oil or vegetable broth. Once hot, add the marinated soy curls and cook them until they’re browned and slightly crispy around the edges. Stir occasionally to prevent sticking and to ensure even cooking.
Warm the Tortillas
- No taco is complete without warm, soft tortillas. Heat your corn tortillas one by one in a dry skillet over medium heat. Flip them every 15 seconds until pliable and slightly charred. Keep the tortillas warm by wrapping them in a clean kitchen towel.
Assemble the Tacos
- Now comes the fun part — assembling your tacos! Place a generous serving of cooked soy curls on each tortilla. Top with caramelized pineapple slices, diced onion, fresh cilantro, and a spoonful of salsa verde. Add a squeeze of lime for a zesty finish.
Optional Heat Boost
- If you crave extra spice, finely chop the jalapeño or add a dollop of chipotle in adobo sauce to your tacos. The heat will complement the smoky-sweet flavors perfectly.