Guadalajara Sour Recipes

PINK'S GUADALAJARA DOG

Steps:

• Spread a warm, soft hot dog bun with mustard. Place hot dog, relish, tomatoes, and onions on top. Top with sour cream.

GUADALAJARA SOUR

Steps:

• Combine the tequila, lemon juice and simple syrup in a cocktail shaker, fill with ice and shake vigorously. Strain into a chilled rocks glass over fresh ice. Hold a spoon with its back side facing up on the surface of the drink and slowly pour the rosé over it.

BIROTES SALADOS (MEXICAN SOURDOUGH BREAD)

Steps:

• Starter Build
• Mix the ingredients for the birote sourdough starter 3-4 hours before you plan to mix your dough. If you need a longer build time, use less starter and replace with more flour and water (e.g. 40 grams sourdough starter, 30 grams water and 30 grams additional flour).
• Cover and let the starter ripen somewhere warm until it is at least doubled in size.
• Final Dough Mixing
• Combine all the dough ingredients in a large bowl, including the ripe sourdough starter, and mix until everything is well incorporated, then cover.
• Over the next hour, do three sets of stretching and folding of the dough with 20-minute rests in between. After just the first round, the dough should feel cohesive with almost nothing coming off on your hands. If it's somehow very wet still and not holding together, add a 30g (1/4 cup) more flour.
• When the dough has almost doubled in size, scrape it out onto a well floured work surface.
• Shaping
• Divide the dough into five (237g) or six (197g) pieces, and roll each piece into a ball.
• Let the dough briefly rest while you flour your linen couche or tea towel where the dough will proof.
• Flip over a dough ball and pinch it into an oval, then roll it into a tapered tube. If it still feels loose, stitch the tube tighter and then re-roll it. You can see a short video of this below.
• Place the shaped dough seam-side up on the couch and fold the linen a bit to give the dough side support. Repeat with all the dough pieces and then cover with the couche or another tea towel.
• Final Proof and Baking
• Let the dough proof for about one hour while you prep your oven.
• Put a stone, steel, or baking sheet on your oven's middle shelf. If you have a large roasting pan, plan to use it over your dough and stone for steam. If not, put an aluminum pan with a pinhole poked into it on the oven shelf under the stone. This creates a drip system for steam. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second.
• Preheat your oven set-up to 500°F for 30 minutes.
• Place a sheet of parchment paper on an upside down or rimless baking sheet.
• When oven preheat and final proof are complete, boil a cup of water in the microwave if you're doing the drip pan.
• Flip the birotes onto the parchment paper and score them down the center and at a slight ~60° angle (as opposed to 90°).
• Slide the parchment sheet onto your hot stone. Immediately pour the cup of boiling water onto the aluminum pan below or place the inverted roasting pan over your dough, and close the oven door to trap the steam.
• Bake for 10 minutes at 500°F (with the roasting pan over the dough if using).
• Turn the oven temperature down to 475°F (remove the roasting pan) and bake another 10 minutes. Rotate the baguettes if needed to get even browning.
• Turn off the oven and prop open the door with a wooden spoon for an additional 10 minutes.
• The birotes can be left out for 1-2 days, after which it's best to wrap them to keep them from hardening and toast them before eating to re-crisp the crust. You can also wrap and then bag them to freeze as soon as they've cooled completely. Defrosting info can be found here.

CHICKEN GUADALAJARA

Steps:

• In a plastic bag combine flour, salt and pepper. Add chicken pieces and shake bag to coat evenly.
• In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken pieces and cook about 8 minutes or until chicken is tender and no longer pink, and coating is golden brown, stirring occasionally. Remove chicken from skillet and keep warm.
• Heat remaining butter in the same skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to the skillet and bring just to a low boil. Return chicken to skillet, and stir until combined. Simmer, uncovered, for 1 minute more or until sauce is slightly thickened.
• Spoon the creamy chicken mixture over hot, cooked fettucine, then spinkle with cheese.

GUADALAJARA SOUP

Steps:

• Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain.
• Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat.
• Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.