In this task, you have to generate the title of the recipe given its required ingredients and directions.
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Question: ingredients: '1 (6-pound) pork shoulder, cut into 3-inch chunks', '1 medium white onion, quartered', '3 medium garlic cloves', '2 teaspoons cumin seeds', '2 teaspoons kosher salt', '9 dried guajillo chiles, stems and seeds removed', '4 dried ancho chiles, stems and seeds removed', '3 medium, unpeeled garlic cloves', '1/2 medium white onion, cut in half lengthwise', '3 tablespoons sesame seeds', '1/4 teaspoon dried Mexican oregano', '1/4 teaspoon dried thyme', '4 1/2 to 5 cups reserved pork cooking liquid', '12 ounces Roma tomatoes', '3 tablespoons vegetable oil or lard', '1/3 cup whole, raw pecans', '1/4 cup raw pumpkin seeds', '1/2 ripe yellow plantain, peeled and sliced into 1/2-inch-thick rounds', '4 (1/2-inch-thick) slices sweet yeast roll', '3/4 ounce Mexican drinking chocolate, such as Abuelita', '4 teaspoons kosher salt',<sep> directions: 'Place all ingredients in an 8-quart pot and cover with cold water by 1 inch.', 'Bring to a boil over high heat, then reduce heat to low.', 'Cover and simmer until pork is fork tender, about 2 to 2 1/2 hours.', 'Remove pork to a dish; set aside.', 'Reserve the cooking liquid.', 'Place guajillo chiles in a large, dry cast iron skillet over medium heat and toast until fragrant, about 10 minutes.', 'Transfer to a large bowl; set aside.', 'Place ancho chiles in the skillet over medium heat and toast until fragrant, about 10 minutes.', 'Transfer to a medium bowl; set aside.', 'Pour enough very hot tap water over each bowl of chiles to cover, and let soak until softened, about 10 to 15 minutes.', 'Drain both bowls and remove any tough stems; set chiles aside.', 'Meanwhile, place garlic and onion in the dry cast iron skillet over medium heat, turning occasionally until theyre translucent and slightly charred, about 10 minutes.', 'Remove from the pan and when the garlic is cool enough to handle, peel it; set garlic and onion aside.', 'Place sesame seeds in the skillet over medium-low heat, stirring frequently until theyre evenly toasted.', 'Let cool, then grind to a powder in a coffee or spice grinder (do not overgrind); set aside.', 'Combine reserved garlic and onion, ground sesame seeds, oregano, thyme, and 3/4 cup of the reserved pork cooking liquid in a blender.', 'Cover and blend on low until smooth, about 1 minute.', 'With the blender running, remove the cover and add reserved ancho chiles one by one, blending after each addition.', '(Add more pork cooking liquid only if needed to release the blender blade.)', 'Blend until smooth, about 2 minutes.', 'Set aside.', 'Place tomatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat.', 'Reduce heat to medium low and simmer until tomatoes are soft but not falling apart, about 5 minutes.', 'Drain; set aside.', 'Heat 1 tablespoon of the oil or lard in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over low heat.', 'When the oil shimmers, add the blended ingredients and scrape the bottom of the pot to prevent sticking.', 'Let the sauce cook while the rest of the ingredients are prepared, scraping and stirring often.', 'Add reserved guajillo chiles and 3/4 cup pork cooking liquid to the blender (theres no need to clean the blender first), cover, and blend on low until smooth, about 2 minutes.', 'Pour blended chiles through a fine mesh strainer into the sauce, pushing on the solids to extract as much liquid as possible.', 'Discard the solids and rinse out the strainer and blender.', 'Place the strainer over a medium bowl.', 'Heat the remaining 2 tablespoons oil or lard in the cast iron skillet over medium heat until shimmering.', 'Add pecans and fry, stirring often, until toasted, about 5 minutes.', 'Transfer to the strainer with a slotted spoon.', 'Add pumpkin seeds and fry, stirring often, until toasted, about 2 to 3 minutes.', 'Transfer to the strainer with a slotted spoon.', 'Add plantain slices and fry until golden brown on each side, about 5 minutes total.', 'Transfer to the strainer with a slotted spoon.', 'Place bread slices in the skillet and fry until lightly toasted on each side, about 3 minutes total.', 'Transfer to the strainer with a slotted spoon.', 'Add 1 cup pork cooking liquid and the fried ingredients from the strainer to the blender.', 'Cover and blend on low until a textured paste forms, about 30 seconds.', 'With the blender running, remove the cover, add the reserved tomatoes one at a time, and blend until almost smooth.', 'Add the blended ingredients to the sauce and stir to combine.', 'Add the chocolate, 2 more cups of the pork cooking liquid, and the salt to the sauce.', 'Increase the heat to medium and cook, stirring frequently, until the sauce has slightly thickened and the flavors have melded, about 15 minutes.', 'To use the sauce in , shred as much pork as youll need for each tamale and top with sauce.', 'Otherwise, add the reserved pork to the sauce and cook until the pork is warmed through, about 10 minutes.', 'Serve with tortillas.'

Answer: Pork Mole Coloradito Recipe

Question: ingredients: '2 tablespoons olive oil', '1 cup water, room temperature', '2 cups bread flour, plus more for work surface', '1 tablespoon whole wheat flour (optional)', '2 teaspoons sugar', '1 14 teaspoons table salt', '1 teaspoon instant yeast', 'coarse salt', '4 garlic cloves, minced', '12 teaspoon red pepper flakes', '13 cup olive oil',<sep> directions: 'Combine oil and water in liquid measuring cup.', 'In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds.', 'With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes.', 'If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms.', 'Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil.', 'Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.', 'When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces.', 'With cupped palm, form each piece into smooth, tight ball.', 'Set dough balls on well-floured work surface.', 'Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.', 'Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter.', 'Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking.', '(If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.)', 'Dust surface of rolled dough with flour and set aside.', 'Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.', 'For Gas Grill: light all burners and turn to high heat, cover grill, and heat grill until hot, about 15 minutes.', 'Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly).', 'Peel off and discard parchment; carefully slide round onto hot side of grill.', 'Immediately repeat with another dough round.', 'Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly.', 'Transfer crusts to cutting board browned sides up.', 'Repeat.', 'Brush grilled sides of 2 crusts generously with garlic oil; top each evenly with one-quarter of topping, if using.', 'Return flatbreads to grill; cook uncovered until bottoms are well browned and toppings are heated through, 1 to 3 minutes.', 'Transfer flatbreads to cutting board; repeat with remaining 2 crusts.', 'Sprinkle flatbreads with salt to taste; cut into pieces and serve immediately.', 'Optional Topping Choices: choose one or more toppings for flatbread.', '-2 ounces Parmesan cheese , finely grated (about 1 cup).', '-1/2 cup coarsely chopped herbs , such as thyme, parsley, basil, marjoram, and oregano.', '-3 tablespoons sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving.', '-1/2 cup chopped fresh oregano leaves and 6 ounces crumbled feta.', '-2 tablespoons minced anchovy , mixed with 6 tablespoons chopped black or green olives.', '-1/2 cup basil pesto or tapenade.'

Answer: Grilled Flatbread With Spicy Garlic Oil

Question: ingredients: '3 family-size tea bags', '6 cups boiling water', '1 cup sugar', '1/2 cup water', '2 tablespoons light corn syrup', '6 tablespoons fresh lemon juice',<sep> directions: 'Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.', 'Combine sugar, 1/2 cup water, and corn syrup in a saucepan; bring to a boil over medium-high heat.', 'Remove from heat; let stand 5 minutes.', 'Add sugar mixture and fresh lemon juice to tea, stirring to combine. Let cool to room temperature.', 'Pour cooled tea mixture into a 13x9-inch baking dish; cover and freeze for at least 6 hours or until firm.', 'Remove tea mixture from freezer. Scrape entire mixture with a fork until fluffy.', 'Serve in sorbet cups or other small dishes. Can garnish with lemon slices and mint sprigs if desired.', 'Can be frozen in a sealed container for up to 1 month.'

Answer:
Frozen Iced Tea