Preparation of the gluten: Mix the flour with 250 milliliters of water and knead for 3 to 5 minutes. Let the dough rest in water at room temperature for 30 minutes.
In a colander under running water, wash the dough, applying pressure with your fingers to release the starch from the structure. The wash water will come out white; continue this process until the water runs clear, which means all the starch has been released, leaving only the wheat gluten (protein).
Boil about 3.5 liters of water and add the chopped onion, whole garlic, celery, herbs, soy sauce, and a little salt, while cutting pieces of gluten and adding them to the boiling water. Cover the pot and cook for 25 minutes.
Remove the cooked gluten pieces and set aside.
Preparation of the pastor sauce: In a pan, add a little oil, the sliced onion, chopped garlic, cook for one minute with a little salt, add the guajillo chiles and achiote paste. Cook for one minute, add a little water and let boil for two minutes, then turn off. Let cool, blend, and set aside.
In a saucepan, add a little oil, incorporate the pineapple, and add the pre-chopped gluten to mimic the pastor meat, mix perfectly and add the previously strained chili mixture, season to taste with salt and serve with corn tortillas and some salsa, onion, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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