Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
3 medium boneless chicken breasts (thighs could likely work) 1 large dried chile (ancho, passilla, etc.) 2 bay leaves 1 tsp coriander seeds 5 cloves garlic, peeled, lightly crushed 5 or so sun dried tomatoes 1 medium to large onion, peeled and quartered 1 tsp cumin seeds 1 24 oz can tomato sauce or crushed tomatoes 10 taco shells (soft or hard, you pick) Taco toppings - cheese of choice, if desired - chopped cilantro leaves Combine all ingredients except tomato sauce and taco shells in a pot. Cover with 1 inch of cold water, and bring all to a boil. Reduce to a simmer, and simmer for 20-30 minutes until the chicken is very tender. Meanwhile, heat tomatoes with 1 tsp of salt in a large sauce pan to just boiling, and then reduce to a simmer. After the chicken has cooked for 20 minutes, remove 1 cup of the stock and add to the tomato sauce. Remove chicken and cover with foil to keep warm. Remove sun dried tomatoes and dice. Remove pepper, squeeze gently over a bowl...