Type what you have

Ingredients

• ✓ orange
• cumin
• chipotle pepper
• salt
• skirt steak

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

Ingredients

• ✓ orange
• tamarind pod
• water
• white sugar
• chile-lime seasoning
• butter

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

Ingredients

• ✓ orange
• lemon
• green grape
• plum
• pineapple
• sugar
• black tea
• ice

Instructions

1. 1 In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

By I_LOST_MY_PICKLE_ON_THE_SUBWAY

Ingredients

• ✓ orange
• orange juice
• tequila
• ice cube
• grenadine syrup
• maraschino cherry

Instructions

1. 1 Stir orange juice and tequila together. Fill a chilled 12-ounce glass with ice cubes; pour in orange juice mixture.
2. 2 Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange and a maraschino cherry.

By squawk93

Ingredients

• ✓ orange
• mango
• pineapple
• jicama
• cucumber
• banana
• lime
• chile-lime seasoning
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ orange
• ice
• water
• tamarind concentrate
• white sugar
• lime

Instructions

1. 1 Fill six glasses with ice.
2. 2 Combine water, tamarind concentrate, and sugar in a pitcher; stir until sugar dissolves. Pour over ice and garnish each glass with an orange and lime slice.

By Sherbear1

Ingredients

• ✓ orange
• tomato
• kiwi
• red onion
• avocado
• cilantro
• jalapeno pepper
• garlic salt

Instructions

1. 1 In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

By TIM LILES

Ingredients

• ✓ orange
• pork shoulder
• onion
• garlic
• kosher salt
• cumin
• black peppercorn
• bay leaf

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

Ingredients

• ✓ orange
• avocado
• lime juice
• cilantro
• cotija cheese
• jalapeno pepper
• salt

Instructions

1. 1 Mash together avocados and lime juice in a bowl. Stir in orange, cilantro, cotija cheese, jalapeno, and salt.

By Caitlyn Diimig, RD

Ingredients

• ✓ orange
• corn husk
• white sugar
• lard
• ice cube
• corn masa dough
• baking powder
• milk
• orange juice
• 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
• confectioners' sugar
• ice
• sweet and sour mix
• tequila
• amaretto
• orange liqueur
• lime

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

Ingredients

• ✓ orange
• lard
• pork shoulder
• bay leaf
• salt
• black pepper
• onion
• garlic

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

Ingredients

• ✓ orange
• clove
• mexican hawthorn
• water
• hibiscus petal
• cinnamon stick
• granny smith apple
• sugar cane
• pear
• brown sugar
• rum

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

Ingredients

• ✓ orange
• vegetable shortening
• white sugar
• egg
• vanilla extract
• masa harina
• baking powder
• cinnamon
• flour

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

Ingredients

• ✓ orange
• pork butt
• garlic
• olive oil
• salt
• bay leaf
• black pepper
• cumin
• cinnamon
• five-spice powder

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

Ingredients

• ✓ orange
• ✓ orange
• white sugar
• salt
• ice cube
• lime
• cranberry juice
• tequila
• triple sec
• lime
• lemon-lime carbonated beverage

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

Ingredients

• ✓ orange
• pork shoulder
• black pepper
• kosher salt
• vegetable oil
• bay leaf
• cumin
• oregano
• cayenne pepper
• milk

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

Ingredients

• ✓ orange
• white fish
• lime
• olive oil
• green chile pepper
• mango
• green onion
• tomato
• cilantro
• salt
• black pepper

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

Ingredients

• ✓ orange
• shiitake mushroom
• tomato
• onion
• green olive
• oregano
• lime
• ketchup
• hot sauce
• apple cider vinegar
• salt

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

Ingredients

• ✓ orange
• garlic
• cumin
• salt
• oregano
• coriander
• black pepper
• cinnamon
• pork butt
• chicken soup base
• bay leaf
• vegetable oil

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

Ingredients

• ✓ orange
• carrot
• tomato
• onion
• serrano pepper
• cilantro
• ketchup
• lime
• hot sauce
• salt
• tostada shell
• avocado

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

Ingredients

• ✓ orange
• pork shoulder
• chicken broth
• onion
• oregano
• ancho chile
• poblano chile
• water
• apple cider vinegar
• jalapeno pepper
• garlic
• cilantro
• cumin

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

Ingredients

• ✓ orange
• soy sauce
• olive oil
• red wine vinegar
• lime juice
• orange 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
• all-purpose flour
• egg
• egg
• white sugar
• water
• yeast
• lime
• salt
• butter
• butter
• white sugar
• butter
• all-purpose flour
• candied citrus peel

Instructions

1. 1 Prepare bread: Mix flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes.
2. 2 Form dough into a ball. Cover and let rise in a warm place for 45 minutes.
3. 3 Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Whisk eggs whites in a small bowl. Brush egg whites evenly over dough.
6. 6 Prepare topping: Mix sugar and butter in a small bowl with your fingers to form a paste. Add enough flour to give paste the consistency of Play-Doh; divide into 5 or 6 balls. Place each ball between two 3-inch squares of parchment paper. Press with the bottom of a 1-cup measuring cup to make circles about 1/8 inch thick.
7. 7 Space circles evenly around dough ring. Arrange candied citrus peels on top of dough.
8. 8 Bake in the preheated oven until golden brown, about 20 minutes. Cool for 20 minutes before slicing.

By repostera

Ingredients

• ✓ orange
• ✓ orange
• oregano
• peppercorn
• salt
• lime
• water
• habanero chile
• red onion
• shrimp
• butter
• white fish
• black pepper
• salt
• oregano
• garlic
• white vinegar
• lime
• achiote paste
• onion
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ orange
• 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
• lime juice
• soy sauce
• orange juice
• 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
• garlic powder
• salt
• milk
• chipotle pepper in adobo sauce
• mayonnaise
• bay leaf
• chipotle pepper in adobo sauce
• chicken broth
• lime juice
• cilantro
• garlic
• onion
• olive oil
• chicken breast
• black pepper
• salt
• oregano
• chili powder
• cumin

Instructions

1. 1 Combine cumin, chili powder, oregano, salt, and black pepper in a bowl; sprinkle over both sides chicken breasts.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon olive oil; sear chicken breasts in batches, 1 to 2 minutes per side. Transfer chicken to a plate.
3. 3 Add onion and garlic to the Pot; cook and stir until translucent and golden, about 2 minutes. Return chicken to the Pot; add cilantro, lime juice, chicken broth, orange zest and juice, 1 chipotle pepper with 1 tablespoon adobo sauce, and bay leaf. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 8 to 10 minutes, depending on size of chicken breasts. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, combine mayonnaise, 1 chipotle pepper with 1 tablespoon adobo sauce, milk, 1 pinch salt, and garlic powder in a blender; blend until smooth. Refrigerate sauce until ready to serve.
5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat a baking sheet with 1 tablespoon oil.
7. 7 Transfer chicken breasts to a work surface; reserve cooking liquid. Shred chicken using 2 forks; place in a large bowl. Drizzle 1/4 cup reserved cooking liquid over chicken; toss to coat. Transfer chicken to the prepared baking sheet; drizzle with remaining 1 tablespoon oil, tossing to coat.
8. 8 Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid; rotate the baking sheet. Continue broiling until chicken is crispy, 5 to 7 minutes more. Serve with chipotle sauce.

By Margo

Ingredients

• ✓ orange
• garlic
• lime
• chicken breast
• black pepper
• mustard powder
• paprika
• chile powder
• garlic and herb seasoning blend
• garlic powder
• oregano
• basil
• cumin
• mexican-style seasoning blend
• cilantro
• salt
• green chile
• jalapeno pepper
• onion
• olive oil
• water
• chicken bouillon

Instructions

1. 1 Dissolve chicken bouillon in boiling water.
2. 2 Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
3. 3 Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
4. 4 Trim chicken as needed. Coat all sides with the seasoning blend.
5. 5 Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

By Chef Dan J

Ingredients

• ✓ orange
• lime
• cilantro
• avocado
• pico de gallo salsa
• red onion
• flour tortilla
• pineapple
• vegetable oil
• black pepper
• cumin
• salt
• chili powder
• achiote
• sazon seasoning
• adobo sauce
• chipotle pepper
• garlic
• lime
• white vinegar
• onion
• pineapple juice
• pork butt

Instructions

1. 1 Place pork into a large lidded container.
2. 2 Blend pineapple juice, onion, vinegar, orange juice, lime juice, garlic, chipotle peppers in adobo sauce, sazón, chili powder, salt, cumin, and black pepper in a blender until smooth. Pour over pork and toss until all meat is covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot), select the Sauté function, and add vegetable oil. When hot, add marinated pork and brown on all sides, working in batches if necessary, about 5 minutes per batch. Reserve any extra marinade in the lidded container.
4. 4 Turn off the Sauté function. Pour in reserved marinade, then close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release the remaining pressure with the quick release method, about 5 minutes. Unlock and remove the lid.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
7. 7 Transfer pork to the prepared baking sheet. Keep any sauce in the Instant Pot. Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly onto the baking sheet. Add pineapple chunks.
8. 8 Broil in the preheated oven until the tips of the meat and pineapples are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.
9. 9 Drizzle the reserved sauce from the Instant Pot over pork to moisten it and add more flavor. Arrange pork and pineapple chunks on tortillas. Add onion, pico de gallo, avocado, and cilantro. Garnish with lime wedges.

By fabeveryday

Ingredients

• ✓ orange
• onion powder
• garlic powder
• salt
• oregano
• cumin
• chili powder
• butter
• white rice
• chicken stock
• green chile
• fire-roasted diced tomato
• kosher salt
• bay leaf
• cinnamon stick
• garlic
• onion
• pork shoulder
• black pepper
• oregano
• onion powder
• paprika
• garlic powder
• brown sugar
• salt

Instructions

1. 1 Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
2. 2 Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
3. 3 Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.
4. 4 Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
5. 5 Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
7. 7 Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.

By Culinary Envy