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Homemade Fig Newtons
Snack

Homemade Fig Newtons

4.2

Prep
60 min
Cook
40 min
Total
875 min

Instructions

  1. 1 Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  2. 2 Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
  3. 3 Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
  4. 4 Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
  5. 5 Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
  8. 8 Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
  9. 9 Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
  10. 10 Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
  11. 11 Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
  12. 12 Store cooled cookies in an airtight container until softened, 8 hours to overnight.

By Kim

Matrimonial Date Squares
Snack American

Matrimonial Date Squares

4.6

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat dates, 2/3 cup brown sugar, orange juice, and orange zest in a saucepan over low heat; cook, stirring occasionally, until dates have softened, absorbed the liquid, and mixture is like a paste, about 10 minutes. Remove from heat; stir in vanilla.
  3. 3 Stir oats, flour, 1 cup brown sugar, baking soda, and salt together in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
  4. 4 Lightly press 2/3 of the crumb mixture into the bottom of a 9x9-inch pan. Spread date mixture evenly over the crumb crust; sprinkle remaining crumbs evenly over the top of date mixture.
  5. 5 Bake in the preheated oven until top is golden, about 30 minutes; cool on a wire rack for at least 1 hour before slicing into bars.

By symyee

Orange Citrus Cheesecake
Snack American

Orange Citrus Cheesecake

4.9

Prep
20 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
  2. 2 Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
  3. 3 Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
  4. 4 Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
  5. 5 Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
  6. 6 Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
  7. 7 Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
  8. 8 Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
  9. 9 Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

By Reynolds KitchensR

Cranberry-Orange Muffins
Snack American

Cranberry-Orange Muffins

4.6

Prep
15 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl; stir in cranberries.
  3. 3 Whisk ¾ cup orange juice, white sugar, melted butter, egg, and zest of 1 orange together in a separate bowl; stir into flour mixture just until moistened. Do not overmix. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes, before transferring to a wire rack; cool about 20 minutes.
  5. 5 Meanwhile, whisk confectioners' sugar, 1 tablespoon orange juice, and 1 pinch orange zest together in a small bowl. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

By Jedimom

Citrus Asada Fajitas
Dinner Mexican

Citrus Asada Fajitas

5.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
  3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Mexican Tamarind Candy
Dessert Mexican

Mexican Tamarind Candy

5.0

Prep
30 min
Cook
45 min
Total
285 min

Instructions

  1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
  2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
  3. 3 Blend outer casings with juicy pulp in an electric blender.
  4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
  5. 5 Remove from heat and let cool, about 2 hours.
  6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Simple Carnitas
Dinner Mexican

Simple Carnitas

4.6

Prep
15 min
Cook
105 min
Total
180 min

Instructions

  1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
  2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
  3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
  4. 4 Allow pork to cool, covered, in broth for 1 hour.
  5. 5 Shred meat with two forks.

By Ken from CA

Sweet Orange Tamales
Dinner Mexican

Sweet Orange Tamales

Prep
30 min
Cook
95 min
Total
170 min

Instructions

  1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
  3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
  4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
  5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Italian Amaretto Margaritas On the Rocks
Drink Mexican

Italian Amaretto Margaritas On the Rocks

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Slightly moisten rims of four 12-ounce glasses and dip in confectioners' sugar to rim the glasses; fill each with crushed ice.
  2. 2 Combine sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.

By ying

Manteca Fried Carnitas
Dinner Mexican

Manteca Fried Carnitas

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
  2. 2 Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

By chefmikep

Mexican Christmas Punch (Ponche Navideno)
Drink Mexican

Mexican Christmas Punch (Ponche Navideno)

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
  2. 2 Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
  3. 3 Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
  4. 4 Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

By FOODBEAST

Coricos Sonorenses (Corn Flour Cookies)
Dessert Mexican

Coricos Sonorenses (Corn Flour Cookies)

3.0

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
  2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
  5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
  6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Crispy Pork Carnitas
Dinner Mexican

Crispy Pork Carnitas

4.7

Prep
15 min
Cook
220 min
Total
235 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
  3. 3 Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.
  4. 4 Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
  5. 5 Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
  6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
  7. 7 Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.
  8. 8 Enjoy!

By John Mitzewich

Cranberry Margarita
Drink Mexican

Cranberry Margarita

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Rim 2 wine glasses with sugar and salt. Fill with ice. Add an orange slice and lime slice to each glass.
  2. 2 Pour cranberry juice, tequila, triple sec, orange juice, and lime juice into a shaker. Shake well.
  3. 3 Pour mixture evenly over ice in rimmed glasses. Top with lemon-lime beverage.

By Ashleigh Evans

Orange and Milk-Braised Pork Carnitas
Dinner Mexican

Orange and Milk-Braised Pork Carnitas

4.8

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Season pork with pepper and salt.
  2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
  3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
  4. 4 Preheat oven to 450 degrees F (230 degrees C).
  5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
  6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
  7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich

Mexican Mango and White Fish Ceviche
Dinner Mexican

Mexican Mango and White Fish Ceviche

4.4

Prep
15 min
Cook
Total
115 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine white fish, lime juice, orange juice, olive oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
  3. 3 Mix in mangoes and green onions; cover and chill in the refrigerator for 10 minutes more.
  4. 4 Gently fold in tomatoes and cilantro.
  5. 5 Season with salt and pepper and serve immediately.

By gem

Shiitake Mushroom Ceviche
Dinner Mexican

Shiitake Mushroom Ceviche

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
  2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
  3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Sous Vide Carnitas
Dinner Mexican

Sous Vide Carnitas

Prep
15 min
Cook
1440 min
Total
1455 min

Instructions

  1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
  2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
  3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
  4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
  5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos

Carrot Ceviche (Vegan)
Dinner Mexican

Carrot Ceviche (Vegan)

4.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
  2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
  3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Instant Pot Chilorio
Dinner Mexican

Instant Pot Chilorio

3.9

Prep
25 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
  3. 3 Remove pork from the pot and drain. Transfer to a serving dish.
  4. 4 Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
  5. 5 Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.

By bdweld

Best Ever Carne Asada Marinade
Dinner Mexican

Best Ever Carne Asada Marinade

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

By Toni Ast