Chilorio

I have this old cookbook of Mexican food -- I can't remember the name now -- that has a recipe for Chilorio, a traditional dish that relied heavily on pork and lard to make a meaty filling for things like burritos and tacos. This vegan version is without much accurate measurement, as was the original. It's best by taste.

1 to 2 dried chiles (or more, to taste; I usually use Anaheim, but chipotles are good too)
4 teaspoons minced garlic
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup red wine vinegar
1 tablespoon evaporated cane juice sugar
2 tablespoons maple syrup
2 tablespoons lime juice
2 tablespoons molasses
1/4 teaspoon liquid smoke
1/4 cup vegetable oil
1 to 2 pounds seitan, chopped
freshly ground salt and pepper

Reconstitute the chiles in hot water; mince (seed first, if you don't want too hot). Place in bowl and add garlic, oregano, cumin, vinegar, sugar, syrup, lime juice, molasses and vegetable oil. Whisk well and season with salt and pepper. Transfer to large skillet and add seitan; mix well. Simmer over low heat for 30 to 60 minutes, to allow seitan to absorb liquid and flavors to blend. Adjust seasonings with salt and pepper.