You will need: 1 blender, 1 large pan, 1 metal strainer, 1 pot
Soak the guajillo chile peppers in hot water for at least an hour. Bring water to boil in large pot with the soy meat, peppercorns and a clove of garlic; simmer for about 10 minutes.
After the 10 minutes drain the soy meat until most liquid is gone, squeeze out excess liquid if possible. Blend together soaked Chile peppers, ½ cup of water, 2 garlic cloves and salt until smooth.
Turn pan to medium heat and add olive oil and soyrizo, sauté for 3 minutes. Add soy meat and sauté for another 5 minutes. Slowly begin adding your chile sauce until it is coating to your liking. I only end up adding about ¾ of the batch to prevent the soy meat from getting too soggy. Sauté until most of the sauce has been soaked up and enjoy on tacos or burritos.
*you can find soy meat at any Mexican market. It is called “carne de soya” and it is in a bag usually along with all the other Mexican spices and chiles.