Type what you have

Ingredients

• ✓ orange juice
• white sugar
• water
• egg yolk
• sweetened condensed milk
• evaporated milk
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Ingredients

• ✓ orange juice
• sweet potato
• jalapeno pepper
• butter
• cilantro
• sea salt
• black pepper
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potatoes directly on the middle rack in the preheated oven until tender, 45 minutes to 1 hour.
3. 3 Meanwhile, place jalapeño pepper directly on the middle rack with the potatoes in the oven and bake until the skin loosens, about 20 minutes. Peel jalapeño pepper, mince, and place into a large bowl.
4. 4 Peel sweet potatoes and add to minced jalapeño pepper in the bowl. Add softened butter, orange juice, and cilantro. Mix with an electric mixer until smooth and creamy; season with salt and pepper. Transfer to a 1-quart baking dish. Drizzle with melted butter, then sprinkle the top with walnut pieces.
5. 5 Bake in the preheated oven until hot in the center, about 20 minutes.

By Terri Harnish

Ingredients

• ✓ orange juice
• corn husk
• orange
• white sugar
• lard
• ice cube
• corn masa dough
• baking powder
• milk
• raisin
• almond

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

Ingredients

• ✓ orange juice
• onion
• lime juice
• olive oil
• garlic
• brown sugar
• kosher salt
• oregano
• cumin
• lime zest
• black pepper
• bay leaf
• pork shoulder

Instructions

1. 1 Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.
3. 3 Cook in the preheated oven until heated through, about 1 ½ hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 ½ to 2 hours more.
4. 4 Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.

By Ashley Baron Rodriguez

Ingredients

• ✓ orange juice
• pork butt roast
• salt
• oregano
• cumin
• black pepper
• chile powder
• paprika
• olive oil
• onion
• garlic

Instructions

1. 1 Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.
2. 2 Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
3. 3 Cover pork cubes with orange juice, onion, and garlic.
4. 4 Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
5. 5 Remove pork from the pressure cooker and shred meat.

By Jennifer Sierra-Quick

Ingredients

• ✓ orange juice
• pork butt roast
• achiote paste
• lemon juice
• habanero pepper
• cumin
• paprika
• chili powder
• coriander
• salt
• pepper
• red wine vinegar
• red onion

Instructions

1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

Ingredients

• ✓ orange juice
• red onion
• habanero pepper
• lime
• salt
• guajillo chile pepper
• vegetable oil
• salt
• pepper
• pork shoulder
• vinegar
• garlic
• achiote paste

Instructions

1. 1 Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking pork. Use rubber gloves when preparing habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
2. 2 Place guajillo peppers in a bowl; pour enough hot water over peppers to cover. Allow to soak until peppers are softened, about 10 minutes.
3. 3 Heat oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in hot oil until completely browned, 15 to 20 minutes. Transfer pork to a slow cooker.
4. 4 Combine guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour sauce over pork cubes in the slow cooker.
5. 5 Cook on High until pork easily falls apart, 6 to 8 hours. Remove pork to a serving dish and shred with 2 forks. Pour achiote sauce over shredded pork. To serve, top with the onion-habanero salsa.

By gem

Ingredients

• ✓ orange juice
• soy sauce
• olive oil
• red wine vinegar
• orange
• lime juice
• worcestershire sauce
• cilantro
• garlic
• black pepper
• cumin
• chili powder
• oregano
• salt

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

Ingredients

• ✓ orange juice
• pork shoulder roast
• onion
• cumin
• salt
• oregano
• cayenne pepper
• lime
• plain fat-free greek yogurt
• kosher salt
• chili powder
• corn tortilla
• green cabbage
• red onion
• pico de gallo

Instructions

1. 1 Make carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, salt, oregano, and cayenne.
2. 2 Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.
3. 3 Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
4. 4 Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and salt. Dust with chili powder.
5. 5 Make tacos: Serve pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.

By Doug

Ingredients

• ✓ orange juice
• shrimp
• vodka
• garlic
• cumin
• coriander
• paprika
• paprika
• cayenne pepper
• lettuce
• tortilla
• cilantro
• red bell pepper
• green onion
• crema con sal
• mexican cheese blend

Instructions

1. 1 Combine vodka, orange juice, garlic, cumin, coriander, smoked paprika, paprika, and cayenne in a resealable plastic bag. Add shrimp and marinate for 20 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Drain off marinade and air-fry shrimp for 6 minutes.
4. 4 Divide chopped salad amongst tortillas. Add cilantro, bell pepper, and the white parts of the green onion. Roughly chop shrimp (optional) and add to the tacos. Top with crema con sal and cheese.

By thedailygourmet

Ingredients

• ✓ orange juice
• guajillo chile
• achiote paste
• garlic
• chipotle pepper in adobo sauce
• onion
• apple cider vinegar
• olive oil
• cumin
• brown sugar
• salt
• chicken thigh
• wooden skewer
• pineapple
• corn tortilla
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
2. 2 Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.
3. 3 Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.
4. 4 Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
6. 6 Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
7. 7 Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.
8. 8 Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
9. 9 Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
10. 10 Remove chicken and pineapple from skewers, place on cutting board, roughly chop.
11. 11 Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro. Recipe developed by Melissa Gray

By Andrea Lobas

Ingredients

• ✓ orange juice
• olive oil
• flank steak
• white sugar
• black pepper
• chipotle pepper
• hot pepper sauce
• coriander seed
• oregano
• cumin
• garlic
• chili powder
• cilantro
• lemon juice
• lime juice
• soy sauce
• onion

Instructions

1. 1 Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
2. 2 Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

By judy2304

Ingredients

• ✓ orange juice
• vegetable oil
• onion
• garlic
• guajillo chile
• ancho chile pepper
• tomato
• water
• chicken bouillon granules
• shrimp
• salt
• black pepper
• olive oil
• butter
• onion
• garlic

Instructions

1. 1 Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
2. 2 Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
3. 3 Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
4. 4 Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

By Jenny Aleman

Ingredients

• ✓ orange juice
• cilantro
• onion
• pork loin
• oregano
• cumin seed
• garlic
• garlic
• salt
• adobo sauce
• chipotle pepper
• white vinegar
• onion
• pineapple
• ancho chile pepper
• guajillo chile
• tomato

Instructions

1. 1 Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
2. 2 Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
3. 3 Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
4. 4 Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
5. 5 Marinate pork in the refrigerator, 4 hours to overnight.
6. 6 Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
7. 7 Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
8. 8 Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

By docmancito

Ingredients

• ✓ orange juice
• onion
• lemon juice
• achiote paste
• white vinegar
• salt
• garlic
• black pepper
• oregano
• pork shoulder roast
• salt
• black pepper
• lard
• water
• habanero chile
• red onion
• water
• lemon juice
• white vinegar
• sea salt
• black pepper
• oregano

Instructions

1. 1 Place orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.
2. 2 Rub pork with salt and black pepper; place in a pressure cooker. Add lard; pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator is gently rocking. Cook from the start of the whistling sound for 45 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.
3. 3 Prepare habanero sauce while pork is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1 cup warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir until well combined.
4. 4 Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ orange juice
• water
• red bell pepper
• onion
• olive oil
• cumin
• garlic powder
• onion powder
• red pepper flake
• cayenne pepper
• brown sugar
• paprika
• salt
• chili powder
• cornstarch
• lime
• orange
• lime juice
• soy sauce
• shichimi togarashi
• flank steak

Instructions

1. 1 Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
2. 2 Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Remove steak from marinade and pour marinade into a small bowl.
5. 5 Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
6. 6 Cut steak in half lengthwise and cut across the grain into thin slices.
7. 7 Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
8. 8 Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

By Chef Jeff

Ingredients

• ✓ orange juice
• chive
• mozzarella cheese
• pasilla chile cooking sauce
• flour tortilla
• chipotle cooking sauce
• kiwi
• ginger
• lemon juice
• lime juice
• tequila
• garlic
• green onion
• vegetable oil
• black pepper
• salt
• garlic powder
• cumin
• onion powder
• chili powder
• beef chuck steak

Instructions

1. 1 Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
4. 4 Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
5. 5 Cook on Low until steaks are fork-tender, 6 to 8 hours.
6. 6 Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
7. 7 Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
9. 9 Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
10. 10 Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

By Joey Joan

Ingredients

• ✓ orange juice
• corn
• oregano
• onion powder
• black pepper
• garlic salt
• cumin
• salt
• chili powder
• garlic
• adobo sauce
• chipotle pepper
• lime juice
• white vinegar
• red onion
• chicken broth
• pineapple
• black pepper
• salt
• pork loin

Instructions

1. 1 Season pork loin with salt and pepper and place in a slow cooker.
2. 2 Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.
3. 3 Cook on Low for 8 hours. Shred pork and warm for an additional hour.

By CassMyers

Ingredients

• ✓ orange juice
• corn tortilla
• black pepper
• salt
• bay leaf
• oregano
• maple syrup
• chipotle pepper in adobo sauce
• lime
• water
• shallot
• olive oil
• salt
• cumin
• chili powder
• black pepper
• onion powder
• paprika
• garlic
• young green jackfruit

Instructions

1. 1 Mix jackfruit with garlic, paprika, onion powder, black pepper, chili powder, cumin, and salt in a large bowl, using your hands to shred the jackfruit while mixing until it has a pulled pork consistency.
2. 2 Heat oil in a large pan over medium heat. Add shallot and saute until soft, 2 to 3 minutes. Add seasoned jackfruit and let cook together, 4 to 5 minutes; it's okay if the jackfruit starts sticking to the pan. Pour in water and stir, making sure you get any yummy pieces that may be sticking to the bottom of the pan.
3. 3 Add orange juice, lime juice, chipotle pepper, maple syrup, oregano, bay leaves, salt, and pepper; mix together well. Let simmer, stirring occasionally and breaking down the jackfruit more if necessary, for 25 minutes. Drain if there is an excess of liquid during the cooking process; you want all of the liquid cooked down. Taste and add more salt or pepper if needed.
4. 4 Serve on warm corn tortillas.

By Plant Based Life

Ingredients

• ✓ orange juice
• onion
• cilantro
• pineapple
• corn tortilla
• canola oil
• pork loin
• black pepper
• ancho chile powder
• lime zest
• cumin
• salt
• achiote powder
• white vinegar
• oregano
• garlic
• chile de arbol pepper
• guajillo chile
• chipotle pepper in adobo sauce
• onion
• pineapple

Instructions

1. 1 Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
2. 2 Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
3. 3 Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
4. 4 Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

By TheElusivePastry

Ingredients

• ✓ orange juice
• jalapeno pepper
• cheddar cheese
• cilantro
• tomato
• sweet corn
• lime
• water
• chicken bouillon
• avocado
• garlic
• red onion
• olive oil
• lime
• jerk seasoning
• chicken breast
• black pepper
• salt
• garlic
• olive oil
• lemon juice

Instructions

1. 1 Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
2. 2 Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
4. 4 Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
5. 5 Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

By YoMama2005

Ingredients

• ✓ orange juice
• guacamole
• preservative
• sugar
• tomato salsa
• lime zest
• ghee
• water
• cauliflower
• olive oil
• onion
• green bell pepper
• red pepper
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• coriander
• cumin
• chipotle chile
• lime
• olive oil
• cilantro

Instructions

1. 1 Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
2. 2 Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
5. 5 Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
6. 6 Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
7. 7 Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
8. 8 Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

By Bibi

Ingredients

• ✓ orange juice
• sweet potato
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Evenly arrange the sweet potato slices in the baking dish. Pour the juice over the potatoes. Sprinkle on the raisins.
3. 3 Bake in preheated oven 45 minutes, or until the potatoes are tender.

By Tali

Ingredients

• ✓ orange juice
• soy sauce
• onion soup mix
• garlic powder
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
3. 3 Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

By JANET D

Ingredients

• ✓ orange juice
• oil
• pollo asado seasoning
• vinegar
• granulated garlic
• chicken breast

Instructions

1. 1 Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
2. 2 Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
3. 3 Preheat an air fryer to 370 degrees F (180 degrees C).
4. 4 Drain off marinade from chicken.
5. 5 Air-fry until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

By thedailygourmet

Ingredients

• ✓ orange juice
• vegetable oil
• orange zest
• paprika
• mustard
• salt
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
3. 3 Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By tigerpaws

Ingredients

• ✓ orange juice
• butter
• white wine
• lobster tail
• lobster shell

Instructions

1. 1 Melt butter in a skillet over low heat.
2. 2 Stir orange juice into melted butter and bring mixture to a simmer.
3. 3 Stir in white wine.
4. 4 Place lobster tails in orange juice and wine mixture.
5. 5 Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.

By brandondddavis

Ingredients

• ✓ orange juice
• butter
• honey
• ginger
• salt
• baby carrot

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and allow to melt. Mix orange juice, honey, ginger, and salt into the butter. Add carrots and stir to coat.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function; cook over high heat to thicken the liquid, 3 to 5 minutes.

By Bren

Ingredients

• ✓ orange juice
• cranberry sauce
• onion soup mix
• turkey breast

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ orange juice
• carrot
• butter
• brown sugar
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
3. 3 Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
4. 4 Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

By Katie H