• Prep Time: 6-8 hours
  • Cook Time: 10 minutes

Number of servings

Navel & Cara Cara Orange Citrus Stock ingredients

  • 25 spent (juiced) citrus shells
  • maple syrup
  • water

Tamarind-Poblano Paste ingredients

  • 6 tamarind pods (shells and seeds removed)
  • 2 poblano peppers (deseeded, deveined, and chopped)
  • 1 tsp lemon juice

Tamarindo y Sobrante ingredients

  • 1 tbsp tamarind-poblano paste
  • 1 ounce water
  • .67 ounce maple syrup
  • 4 ounce citrus stock

Navel & Cara Cara Orange Citrus Stock


  1. Take 20-30 spent (juiced) citrus shells and add them to a 5 qt stock pot. Fill your pot with water (3 inches from the top) and put on med-high heat until it starts to bubble. Slowly work the temperature back until you see a steady bubble. Do not let boil or even simmer. There should be a steady bubble or two every second or so. This takes patience as you learn your stove. Once you achieve this bubble pattern let cook like this for 6-8 hours. Check occasionally to make sure the heat hasn't increased as the water cooks off. You may need to adjust the temp throughout the cooking.
  2. After 6-8 hours remove from heat and immediately strain through a fine mesh strainer. If you would like a sweetened stock, start with ¼ cup sugar/honey/brown sugar/maple syrup (any sweetener of your preference) and stir well to dissolve. Taste and adjust sweetness 1 tbsp at a time until desired sweetness is reached.
  3. Bottle. Should be able to store for 6 months in a cool place.

Tamarind-Poblano Paste


  1. In a mortar add tamarind pulp and poblanos and muddle. Add 1 tsp of lemon juice and continue to mix until a paste forms.
  2. Spoon into jars and store in fridge.

Tamarindo y Sobrante


  1. With a spoon mix the paste with the water and syrup until loose. Add citrus stock and shake with ice. Strain into a tall, thin glass with ice. Garnish with navel orange slice.