Soak the textured soy protein in hot water with the chicken bouillon cube for at least 25 minutes.

Finely chop the onion and sauté it in a skillet or pot with oil for five minutes.

Dice the carrots and potatoes, add them to the onion, and cook for ten minutes. Add a little more oil if needed.

Boil the tomatoes and dried mirasol chiles. Once cooked, blend them with the tomato bouillon cube to make a sauce.

After the vegetables have cooked for 10 minutes, add the previously drained and rinsed soy protein.

Let the soy and vegetables cook together for another 10 minutes, then add the sauce.

Simmer the picadillo over low heat and add salt to taste.

Once it starts to boil, it's ready to serve.

Note: Serve with tortillas, tostadas, and cooked beans if desired.