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Add 1 pound of lentils to your Instant Pot
Add 6 cups of water to the lentils
Add 1 Tbsp bouillon (chicken or mushroom)
Pressure cook for 15 minutes and do a quick pressure release
Strain the lentils carefully and place in a bowl
Add ¼ cup apple cider vinegar and mix
Add ¼ cup guajillo chili powder, 1 Tbsp Mexican oregano, 2 Tbsp garlic powder, 2 Tbsp onion powder, 1 Tbsp ground cumin, 1 Tbsp thyme, ¼ tsp clove, and 1 tsp black pepper
Season with salt or bouillon to taste
Add 2 bay leaves to the mixture
Add 1 Tbsp oil and fold everything together
Let rest in refrigerator for 24 hours for best flavor (optional)
Shape into rolls or use as is for burritos or wraps
Cook in a pan with oil until crispy, or serve in tortillas with desired toppings