Guadalajara Sour Recipes

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.

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.

CARNE EN SU JUGO (MEAT IN ITS JUICES)

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
• Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
• Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
• Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

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.

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.

GUADALAJARA SOUP

Steps:

• Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.
• In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.
• Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.