Best Palomarfa Recipes

Paloma Cocktail image

Time 5m

Yield 3 servings

Number Of Ingredients 8

6 oz. tequila blanco
1 1/2 oz. fresh lime juice
6 oz. fresh grapefruit juice
Pinch of salt
Crushed ice, for serving
12 oz. grapefruit soda, such as Jarritos, Squirt or Fresca
3 slices fresh pink or red grapefruit, for serving
3 lime wedges, for serving

Steps:

Divide the tequila, lime and grapefruit juices among the three glasses. Add a pinch of salt to each glass. Fill three-quarters full of ice, then stir to combine. Top with grapefruit soda, then garnish with a slice of grapefruit and a lime wedge.

Don Pepe's Barbacoa image

Provided by Cooking Channel

Categories main-dish

Time 14h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups/500 ml dried chickpeas
One 5-pound/2.5 kg whole leg of lamb
Salt and freshly ground black pepper
2 tablespoons/30 ml olive oil
2 onions, chopped
2 dried ancho chiles
1 head garlic, halved
1 bunch epazote, plus more chopped for serving *
8 cups/2 l water or stock
Cactus or maguey leaves, optional
Salsa
Chopped onions
Fresh cilantro leaves
Lime wedges
Corn tortillas

Steps:

Soak the chickpeas in water overnight. Drain and set aside.
Preheat the oven to 325 degrees F (160 degrees C).
Score the skin of the lamb with a very sharp knife. Sprinkle with salt and pepper. In a large cast-iron casserole over high heat, sear the lamb on all sides in the olive oil. Transfer to a plate.
In the same casserole, add the onions and saute until translucent, about 5 minutes. Add the chickpeas, ancho chiles, garlic, epazote and water. Put the lamb back in the casserole. Cover with cactus leaves if using. Cover the pot. Cook in the oven until the meat is fall-off-the-bone tender, about 6 hours.
Just before bringing to the table, stir in chopped epazote. Serve with salsa, chopped onions, cilantro, lime wedges and tortillas.