Costillitas En Naranja Mexican Ribs In Orange Chili Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE)



Costillitas en Naranja (Mexican Ribs In Orange & Chili Sauce) image

Beautiful combination of flavors with the orange and chili. You could do this recipe in a crock pot, cook on low for 8 hours

Provided by Bergy

Categories     Pork

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons bacon fat or 2 tablespoons vegetable oil
4 lbs country-style pork ribs, cut into individual ribs
2 medium onions, cut into 1/4" slivers
1 can tomatoes (1 lb size or 450Gr)
3 cloves garlic
2 tablespoons ancho chilies, dried,ground & seeded
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/2 cup fresh orange juice
1/3 cup dry white wine
1/4 cup unrefined sugar (or dark brown) (optional)
1 teaspoon orange rind, grated
1/2 teaspoon salt
2 tablespoons cider vinegar
orange slice (for garnish)
fresh cilantro stem (for garnish)

Steps:

  • Heat fat (oil) in a 5 quart Dutch Oven.
  • Add ribs in a single layer to brown on all sides 15-20 Minutes.
  • If necessary remove browned ribs and brown remainder ribs.
  • Remove ribs and discard all but 2 tbsp Fat.
  • Add onions, saute until soft, 4 minutes.
  • Process tomatoes and garlic in food processor or blender until smooth.
  • Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds.
  • Add Tomatoe, cook 5 minutes or until bubbling.
  • Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling.
  • Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours.
  • Remove ribs to serving platter, keep warm.
  • Skim& discard the fat.
  • Stir in the vinegar.
  • Spoon Sauce over the ribs.
  • Garnish with Orange slices and cilantro.

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)



Crock-Pot Mexican Orange Chicken (Pollo Con Naranja) image

My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!

Provided by lecole54

Categories     Chicken

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 (6 ounce) can frozen orange juice concentrate
2 garlic cloves
1/2 teaspoon pepper
1/2 teaspoon cumin seed
1/2 teaspoon cayenne
1 small jalapeno, seeded and diced
1 teaspoon salt
1 1/2-2 lbs chicken breasts, skinned (I substituted thighs)
1/2 cup onion, cut in strips
8 small red potatoes, scrubbed and cut in quarters

Steps:

  • Set crock pot to high.
  • Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
  • Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
  • Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
  • Great served over rice!

MEXICAN MEATBALLS IN CHIPOTLE CHILI SAUCE



Mexican Meatballs in Chipotle Chili Sauce image

for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson.

Provided by Pneuma

Categories     Pork

Time 2h

Yield 60 meatballs, 8 serving(s)

Number Of Ingredients 20

1 lb ground chuck
1 lb ground pork
1/2 cup minced flat leaf parsley
1 large white onion, grated
3 garlic cloves, minced
1 teaspoon dried Mexican oregano (or to taste)
1/2 teaspoon ground cumin (or to taste)
3 eggs, beaten
3 slices coarse white bread, crust removed and soaked in 1/3 cup milk
salt & freshly ground black pepper, to taste
6 large ripe tomatoes or 1 (28 ounce) can fire roasted whole tomatoes, drained
4 garlic cloves, peeled
1 medium onion, peeled, quartered
2 1/2 cups chicken broth
1 -3 canned chipotle chillies in adobo seasoning, to taste
1 teaspoon ground cinnamon (or 2-3-inch piece Mexican cinnamon bark)
2 teaspoons coarse salt (kosher, or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1/2 cup olive oil or 1/2 cup vegetable oil
1 sprig mint or 1 pinch ground dried mint

Steps:

  • For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
  • Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
  • Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
  • Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
  • Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
  • Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
  • Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.

MEXICAN COUNTRY RIBS



Mexican Country Ribs image

Make and share this Mexican Country Ribs recipe from Food.com.

Provided by DJ Jayito

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

spices
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon dried oregano (preferably Mexican)
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried chipotle powder
pork
3 tablespoons extra virgin olive oil, divided
3 lbs country-style boneless pork ribs
2 large onions, coarsely chopped
1 green bell pepper, coarsely chopped
1 orange bell pepper, coarsely chopped
3 large garlic cloves (minced)
1 (28 ounce) can diced fire-roasted tomatoes
2 tablespoons masa harina (or all-purpose flour)
3 tablespoons water

Steps:

  • 1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
  • 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
  • 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
  • 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.

CHILI-ORANGE COUNTRY-STYLE RIBS



Chili-Orange Country-Style Ribs image

Looking for a filling meat recipe for dinner tonight? Then check out these country-style pork ribs that are baked with a zesty citrus twist!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 4

Number Of Ingredients 9

3 to 4 pounds pork boneless country-style ribs
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 cup chili sauce
1/4 cup orange marmalade
2 tablespoons Worcestershire sauce
1 teaspoon ground mustard
2 tablespoons chopped fresh chives, if desired

Steps:

  • 1. Heat oven to 350°.
  • 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
  • 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
  • 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
  • 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.

Nutrition Facts : Calories 485, Carbohydrate 33 g, Cholesterol 115 mg, Fiber 1 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1260 mg

More about "costillitas en naranja mexican ribs in orange chili sauce recipes"

MEXICAN PORK RIBS IN ADOBO | AUTHENTIC MEXICAN FOOD …
WEB Feb 24, 2018 DIRECTIONS: In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid …
From mexicoinmykitchen.com
4.9/5 (15)
Total Time 1 hr
Category Main Course
Calories 528 per serving
  • In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour. Turn off the heat when the meat is tender, but still attached to the bone.
  • While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle. Make sure to remove them promptly.
  • Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat. Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once it is hot. Turn the ribs to have an even browning.


PORK RIBS IN SALSA ROJA RECIPE - MEXICAN FOOD JOURNAL
WEB Jul 19, 2017 After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling. Cook until nicely browned. Pour the salsa over the ribs. Add the sugar. Stir to …
From mexicanfoodjournal.com


FIERY FALL APART MEXICAN BEEF RIBS WITH GREEN MEXICAN …
WEB Feb 23, 2015 Instructions. Preheat oven to 180C with the shelf in the middle. Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3) Pat the beef dry with a paper towel, then season with …
From recipetineats.com


OVEN ROASTED RIBS (COSTILLAS AL HORNO) - LA PIñA EN LA …
WEB Nov 3, 2021 Preheat oven to 475 degrees F. When ready, place ribs uncovered in baking dish, then into preheated oven for 20 minutes. After 20 minutes, remove ribs from the oven. Reduce oven temperature to 350 …
From pinaenlacocina.com


RIBS IN ORANGE AND CHILE SAUCE (COSTILLITAS EN NARANJA) - RECIPE …
WEB Add orange juice, wine, piloncillo, orange rind and salt to pan; heat over high heat to …
From recipegoldmine.com


CHILE-LIME BABY BACK RIBS - PATI JINICH
WEB Make the marinade: In the jar of a blender, add the lime juice, vinegar, oil, garlic, dried piquín, oregano, salt, and pepper. Puree until completely smooth. Pour the marinade over the ribs and toss to coat. Cover with …
From patijinich.com


HOW TO MAKE COSTILLAS ENCHILADAS, GRILLED CHILE PORK …
WEB Jun 6, 2022 Cut the rack of pork ribs into sections. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours. After the ribs have …
From southernkitchen.com


COSTILLAS ADOBADAS (MEXICAN PORK SPARERIBS) - SAVEUR
WEB Ingredients. 2 racks (6 lb.) St. Louis-style pork spareribs; 16 dried guajillo or ancho chiles, seeded; 1 1 ⁄ 2 tbsp. dried oregano; 2 tsp. ground cinnamon; 3 ⁄ 4 cup white vinegar; 3 ⁄ 4 ...
From saveur.com


MEXICAN PORK RIBS (COSTILLAS CON CHILE COLORADO)
WEB Oct 7, 2019 Boil for about 10 minutes. Then transfer the chilies and tomatoes to a blender. Add 1/4 a piece of white onion, 2 garlic cloves and 1 1/2 cup of the water used to boil the chilies to the blender. Blend the …
From thriftandspice.com


COSTILLITAS EN NARANJA MEXICAN RIBS IN ORANGE CHILI SAUCE RECIPES
WEB Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling. Lower …
From tfrecipes.com


COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI …
WEB Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling. Lower …
From food-recipe.info


FRICASé DE COSTILLITAS (BABY BACK RIBS FRICASSéE)
WEB Next, add 1 teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons cumin and 1 bay …
From theactable.com


COSTILLAS DE PUERCO EN SALSA VERDE (PORK RIBS IN …
WEB Step 1. Place tomatillos and jalapeños in a 4-qt. saucepan, and cover with water by 1". Bring to a boil over high heat; cook until slightly soft, about 5 minutes. Drain vegetables, and set aside ...
From saveur.com


BRAISED SHORT RIBS IN TOMATILLO SAUCE | MEXICAN FOOD …
WEB Oct 6, 2011 Place the chopped cilantro, peppers, garlic peel removed, tomatillos and the meat juices in a blender. Process until combined and smooth. Remove the meat pieces from your pot and add the sauce, …
From mexicoinmykitchen.com


COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE) RECIPE
WEB Get full Costillitas en Naranja (Mexican Ribs In Orange & Chili Sauce) Recipe …
From recipeofhealth.com


PORK RIBS IN CHILE VERDE - FOOD52
WEB May 15, 2021 Working in batches, add ribs and cook, turning once, until browned on at least 2 sides, 5 to 7 minutes. Transfer to a large bowl. To the same pot, add the onion and salt and cook until the onions are browned …
From food52.com


BRAISED SHORT RIBS WITH ARBOL CHILES (COSTILLAS DE RES …
WEB Mar 27, 2017 Preheat grill to medium-high. Generously sprinkle the meat on all sides with salt and pepper. Lay the short ribs on the grill or large skillet on the stovetop and sear on all sides, until richly browned, 4 or 5 …
From muybuenoblog.com


HOW TO MAKE PORK RIBS IN SALSA VERDE │ YOU WILL LOVE …
WEB Sep 19, 2017 JUMP TO FULL INSTRUCTIONS. DIRECTIONS: Cut the spare ribs into small pieces and place in a saucepan. Cover with 2 cups of water and add the ¼ onion, one garlic clove, and the bay leaf. Bring …
From mexicoinmykitchen.com


Related Search