Old Town Tortilla Factorys Millionaire Margarita Recipes

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BILLIONAIRE MARGARITA



Billionaire Margarita image

Adapted from the Reata restaurant in Fort Worth, TX from their cookbook "Reata Legendary Texas Cuisine". These days 50 bucks will just about fill up your tank and we're not only talking gasoline here. You see, Reata's got a $50 margarita that's the best darn indulgence this side of the oil fields. Please don't wait until your well becomes a gusher before you try it. Sometimes just making it to the end of a long hard day is enough of a victory to splurge on this first-class cocktail.

Provided by TxGriffLover

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 1/4 ounces don julio 1942 anejo tequila
3/4 ounce grand marnier 150th anniversary liqueur
3 ounces lime juice, preferably fresh squeezed
2 teaspoons sugar
salt, to coat rim of glass
ice cube
lime wedge (to garnish)

Steps:

  • Combine all ingredients in a drink shaker, and shake gently twice.
  • Rim a glass with salt and add ice cubes.
  • Pour over ice and garnish with lime wedge.

Nutrition Facts : Calories 275, Fat 0.1, Sodium 2.5, Carbohydrate 15.6, Fiber 0.3, Sugar 9.8, Protein 0.4

FAMOUS OLD TOWN CARNITAS WITH NAGA SERPENT SALSA



Famous Old Town Carnitas with Naga Serpent Salsa image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

5 pounds lard
5 pounds pork cushion meat (from the picnic end)
4 teaspoons salt
4 cloves garlic
3 bay leaves
1 medium orange
Naga Serpent Salsa, for serving, recipe follows
Tortillas, for serving
1 cup naga chiles
1 cup serrano chiles
1 cup fresh tomatillos
5 cloves garlic, roughly chopped
1 medium onion, roughly chopped
Salt

Steps:

  • Place the lard in a medium pot over medium heat. Once all of the lard is melted, add the pork cushion meat, salt, garlic and bay leaves. Cut the orange, squeeze it and add to the pot. Cook until the pork shreds easily, about 2 hours.
  • Serve with the Naga Serpent Salsa in tortillas, and enjoy with a cold Mexican beer.
  • Roughly chop the chiles and tomatillos and add to a saucepan over low heat. Cook for about 10 minutes. Add the garlic and onion and cook for an additional 10 minutes. Place all the ingredients into a blender and blend for 2 minutes. Season with salt.

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