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🛑Estamos a 10 min de carretera Tijuana- Tecate por la entrada valle las palmas 🌴 en Portezuelo
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PIERNA DE CERDO DESHERBADA by #alitoalsazon 2.5 KG. DE PIERNA DE PUERCO DE Carnes Muma 1 LITRO DE AGUA 6 CHILES DE ARBOL I CUCH. DE CILANTRO 1 CUCH. DE AJO MOLIDO 1 CUCH. DE COMINO 1 CUCH. DE OREGANO 1 CUCH. DE PIMIENTA 1.5 CUCH. DE SAL MEDIO CUADRO DE ACHIOTE (LOL-TUN) MEDIA CEBOLLA SE PONEN TODOS LOS INGREDIENTES EN LA OLLA DE LENTO COCIMIENTO POR 12 HORAS. SE SACA LA PIERNA A DESHEBRAR. SE LICUA EL CALDO Y SE CUELA PARA HIDRATAR LA CARNE. ¡Ahí nos vemos!

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I know some of you are waiting for the original croissant recipe, which will be on the page very soon. But before we go through the original step-by-step recipe, shall we make our easy recipe again? Easy Croissant and Pain Au Chocolat Ingredients 3/4 cup water 2 1/4 tsp instant dry yeast 3/4 cup milk 4 tbsp granulated sugar Pinch of salt 4 1/4 cups flour 4 tbsp butter 55 g For the Butter Layer: 2 stick butter 226g Instructions In a large bowl (preferably of a stand mixer), add flour and make a well. Add sugar, and salt over the flour. Add water, milk, and yeast to the well. Make sure salt and yeast don't touch each other directly! Mix them well until combined for about 3-4 minutes. Add the room temp butter and knead the dough using a stand mixer or hand for 7-8 minutes. Cover the dough with plastic wrap and let it rest for 10-15min. Then knead the dough for an additional 4-5 min. Cover the dough with plastic wrap and let it rest for 45-50 min until nearly doubled. Transfer the dough to the refrigerator and let it rest 2-3hours. Place the dough onto a lightly floured surface, divide it into 12-14 equal pieces, and roll each piece into a ball. Roll each ball out into a thin 7-inch circle and top with softened butter, then layer the other circles and top each layer with butter as shown in the IG Reel. Transfer dough layers to a baking sheet, cover with plastic wrap and keep in the refrigerator overnight. The next day: Roll the dough into a 16 to 18-inch circle. Using a sharp knife or pizza roller cut the dough into 12 equal triangles. Roll the croissants starting from the wide edge as in the Reel. (You can also cut each piece into 6 rectangles to make pain au chocolate as shown in the Reel. Line one or two pieces of chocolate bars at the end of each dough piece and roll it up.) Place the croissants on baking sheets, cover them with a clean kitchen towel, and let them rise at room temp for 1 1/2 hours. Preheat the oven to 400F and bake for 20-25 min until golden brown. Serve warm! Bon Appétit!