Preheat your oven to 350 degrees. Pour boiling water over the guajillo chilies in a bowl, and place a plate or lid over the bowl so that the chilies steam and rehydrate for 10 minutes.

Place the soaked chilies and all of the liquids, along with the remaining “meat” dough ingredients, into a food processor, and process for 2 minutes until well combined. Remove the mixed dough and set aside to rest for 5 minutes.

Divide each colored dough into 3 parts and flatten each portion, pressing them in alternating layers on top of each other.

Press the layered dough into a well-oiled loaf pan and wrap the top of the pan with foil. Bake at 350 degrees for 40 minutes until slightly firm.

Allow the loaf of seitan dough to cool for at least 30 minutes in your freezer. And then thinly slice it thinly with a very sharp knife, or by using a mandolin slicer.

Preheat your oven to 400°F (205°C). Heat oil in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, fry the bacon on both sides for 2-3 minutes until just crisp.

Place the bacon into a bowl and toss it with the sauce until they are thoroughly coated.

Place the bacon onto a parchment-lined baking pan and bake at 400°F (205°C) for 6-7 minutes until firm (but not completely hard) and the marinade has absorbed and lightly caramelized onto the surface of the bacon