1. Rinse chili pods and de-stem. Remove seeds from chilies if you want a tamer spice, otherwise place chilies on a hot pan over medium-high heat and toast for a couple minutes on each side. Remove chilies from pan and place in a bowl with warm water. Soak chilies for 30 minutes. After chilies have been softened in water, pour the soaking water and chilies in a blender with all the ingredients except for the TVP and bay leaf.
2. Puree for several minutes until smooth. Taste for salt and adjust to your preferences. Pour this mixture into a heavy bottom saucepan over medium heat, add the bay leaf, and stir in the TVP granules. Bring mixture to a simmer, stirring often. Allow mixture to simmer on low heat for 10 minutes.
3. By now, the TVP granules should be plumped. If granules look a little dry, add in a little water a few tablespoons at a time until desired consistency is reached. Mixture should be a little saucy, but not soupy. If you have too much liquid, allow the mixture to evaporate a little or drain off some of the liquid. Soyrizo can be used immediately. Cook as you would any normal pre-packaged soyrizo. Can be stored in refrigerator up to 5 days or frozen for a few months.
Tips:
Guajillo chilies can be found in your ethnic or Latin aisle at the grocery store and at your local carniceria. You might be grossed out walking into a carniceria, but they often have great herbs and spices on the cheap.
I suggest storing this in a glass bowl or a Tupperware-like container you don't care for. This mixture will stain and stink up plastic like nothing else.
Source of recipe: Traditional family recipe that I made better because it's vegan.