Gluten preparation: Mix the flour with 250 milliliters of water and knead for 3 to 5 minutes. Let the mixture sit in water at room temperature for 30 minutes.
In a strainer under the stream of water, wash, pressing with the fingers the dough in order to detach the starch from the structure. The washout water will go white, continue this operation until the water comes out transparent, which means that all the starch has been released and only the wheat gluten (protein) remains.
Boil about 3.5 liters of water and add the onion in pieces, whole garlic, celery, herbs, soy sauce and a little salt, at the same time cut pieces of gluten and add them to the boiling water . Cover the pot and cook for 25 minutes.
Remove the pieces of gluten already cooked, and reserve.
Preparation of sauce to the shepherd: In a pan add a little oil, the sliced onion, the chopped garlic , cook a minute with a little salt, add the guajillo chiles and the achiote in pasta. Cook for a minute, add a little water and let it boil for two minutes and turn off. Allow to cool, liquefy and reserve.
In a saucepan add a little oil, add the pineapple and add the previously chopped gluten as imitating the meat to the shepherd, mix perfectly and add the previously cast chili mixture, season to taste with salt and serve with corn tortillas and some sauce , onion and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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