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In a large pot, add about 12 cups (3 liters) of water and bring to a boil.
Add the onion, bay leaf, garlic and 1 tablespoon of salt. Boil for 3 minutes. Add the soy crumbles. Mix all ingredients and continue to cook on high heat for 10 minutes.
Remove the onion, bay leaf and garlic. Drain the soy and press it with something heavy or add pressure with the back of a large spoon to remove as much liquid as possible. Set aside.
In a medium pot, add the dried chiles, onion, garlic and enough hot water to cover them. Cook for about 5 minutes on high heat.
Remove the pot from heat and cool for about 10 minutes.
To a blender, add the cooked chiles, onion, garlic plus the spices, the vinegar, oil, plus 2 to 3 tablespoons of the chile water.
Puree for about 3 minutes or until smooth.
Add the sauce with the soy meat and mix everything together using a spatula or your clean hands. Squeeze the ingredients together to ensure the soy meat is saturated with the sauce.
Cover container with plastic wrap and rest in refrigerator for a minimum of 2 hour. Preferably overnight.