Hydrate the soy in boiling water with salt, garlic, onion, and herbs; then strain and set aside.
Put half a teaspoon of oil in a pan, add the chorizo until it fries, and set aside.
Put half a teaspoon of oil in a pan and add the chopped pineapple, frying until it releases its juice and set aside.
Roast the guajillo chiles and blend them dry in the blender and set aside.
Add 2 teaspoons of oil in a pot, then add the hydrated and drained soy, stirring for 10 minutes; afterward, add the chorizo and stir for 5 minutes, then add the pineapple with the juice of 5 limes and continue stirring for 5 minutes, add the dried guajillo chili and salt to taste, and stir for another 5 minutes before turning off the heat.
Make the tacos with warm tortillas, onion, cilantro, lime, and salsa to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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