WILBREAD

Ingredients

Soy Protein:

• 8 Cups Textured Soy Protein

• 1 Tbsp Salt

• 2 Bay Leaves

Adobo Paste:

• 4 Guajillo Chiles

• 2 Ancho Chiles

• 1/4 Onion

• 1/4 Cup Apple Cider Vinegar

• 1/8 Cup Olive Oil

• 3 Bay Leaves

• 3 Cloves

• 3 Garlic Cloves

• 2 Tsp Oregano

• 2 Tsp Salt

• 1 Tsp Black Pepper

• 1/2 Tsp Cumin

• 1/2 Tsp Paprika

• 1/4 Tsp Ground Cinamon

Equipment

• Pots
• Blender
• Scale
• Strainer
• Measuring Cups
• Measuring Spoons
• Bowl
• Spatula

Instructions

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1. In a pot, bring water to a boil. Add salt and texturized soy. Let it boil for 10 minutes or until soft.
Drain the soy and set aside (Remove as much water as possible).
8 Cups Textured Soy Protein
1 Tbsp Salt
2 Bay Leaves

2. In a separate pot, bring water to a boil. Remove seeds and stems from chiles, then let them hydrate for 10 minutes or until soft.
4 Guajillo Chiles
2 Ancho Chiles

3. Blend the chiles with the remaining ingredients for the adobo paste. Add water from the previous cooking if necessary until you get a pasty texture.
1/4 Onion
1/4 Cup Apple Cider Vinegar
1/8 Cup Olive Oil
3 Bay Leaves
3 Cloves
3 Garlic Cloves
2 Tsp Oregano
2 Tsp Salt
1 Tsp Black Pepper
1/2 Tsp Cumin
1/2 Tsp Paprika
1/4 Tsp Ground Cinamon

4. In a bowl, mix the adobo paste and soy. Refrigerate for at least 30 minutes.

Enjoy!

Tips:

• Store the chorizo in a container or resealable bag. Refrigerate for up to 2 weeks or freeze for up to 6 months until ready to cook.
• If you are freezing the chorizo, it is best to do so in small portions so that you can thaw only what you need. When thawing, place the chorizo in the fridge overnight.