1. 1

   Step 1

   Soak 150 g of textured vegetable protein in 360 ml of warm water for 20 minutes and drain.

   Timer 20 min
2. 2

   Step 2

   Clean 2 cascabel chiles and 2 guajillo chiles, rehydrate them in hot water, blend them, and set aside.

3. 3

   Step 3

   Heat 1 tbsp of oil in a pot and sauté 0.5 chopped onion, 1 clove of garlic, and 1 jalapeño pepper.

4. 4

   Step 4

   Add the hydrated textured vegetable protein to the sauté, season with salt and pepper to taste, and mix well.

5. 5

   Step 5

   Pour in 360 ml of water, add 1 tsp of dried oregano and 1 tsp of ground cumin, stirring everything.

6. 6

   Step 6

   Mix 2 tbsp of corn flour with 4 tbsp of water in a bowl until a thin paste is formed.

7. 7

   Step 7

   Add the flour paste to the pot and stir to thicken the mixture.

8. 8

   Step 8

   Incorporate the blended chile sauce and 355 ml of dark beer.

9. 9

   Step 9

   Cook over medium-low heat for 40 minutes until the flavors are well integrated.

   Timer 40 min

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