MORISQUETA MICHOACANA – AUTHENTIC RECIPE – MARICRUZ AVALOS …
This morisqueta Michoacana features juicy pork ribs braised in tomato and chile sauce, then served over fluffy rice with beans and cheese.
Provided by: Maricruz
Categories: main dish
Total time: 95 minutes
Prep time: 15 minutes
Cook time: 80 minutes
|2.2 lb short pork ribs|
|1 ½ lb tomatoes|
|1 small onion (peeled and halved)|
|2 garlic cloves (peeled)|
|1 bay leaf|
|4 chile de árbol peppers (or your favorite hot chili peppers)|
|7 oz panela or queso fresco (read note 1)|
|2 cups cooked beans (read note 2)|
|1 ½ cups long-grain rice|
|3 cups water|
|1 tsp salt|
- Make the stew
- Make the morisqueta rice
Calories 1040 kcal, Carbohydrate 86 g, Protein 50 g, Fat 54 g, Saturated Fat 20 g, TransFat 1 g, Cholesterol 174 mg, Sodium 828 mg, Fiber 11 g, Sugar 7 g, UnsaturatedFat 26 g, ServingSize 1 serving
SIMPLE AND HEALTHY MEXICAN MORISQUETA RECIPE – RECIPES.NET
Morisqueta is a traditional Mexican dish that features bold flavors and a healthy combination of beans, rice, and red salsa.
Provided by: Miguel
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes
|2 cup dry pinto beans|
|6 cup water|
|⅛ small white onion|
|1 garlic clove|
|2 cup long-grain white rice|
|4 cup water|
|⅛ small white onion|
|3 or guajillo chiles pasilla chiles|
|6 árbol chiles|
|½ small white onion|
|3 garlic cloves|
|4 Roma tomatoes|
|1 tbsp olive oil|
|to taste salt|
- Rinse the beans, and add them to a pressure cooker with water, onion, garlic, and salt. Cook over high heat until pressurized, then turn the heat down to low for 30 to 35 minutes (depending on the pressure cooker).
- Rinse the rice 2 to 3 times, or until the water runs clear. Bring 4 cups of water to a boil in a pot, then add in the rice, garlic, onion, and a pinch of salt.
- Bring to a simmer again, then cover and turn the heat down to low for 18 to 25 minutes (check at the 18-minute mark). Remove from heat and keep covered.
- De-stem and seed the chiles. Heat a cast-iron skillet up to medium, then toast the chiles for 30 to 60 seconds per side. Make sure to keep a close eye to prevent burning.
- Transfer the chiles to a pot of water and bring them to a low boil. Once boiling, turn the heat off and set aside for 10 to 15 minutes to rehydrate.
- In the same cast-iron skillet over medium, pan roast the whole tomatoes, onion, and garlic cloves (skins on) until blackened on each side and tender. This will take about 10 to 12 minutes.
- Remove from heat, peel the garlic cloves, and transfer the veggies to a blender. Drain the chiles and add them to the blender too. Mix on high until smooth.
- In a saucepan, heat 1 tablespoon of olive oil. Strain the salsa into the pan and cook down for 10 minutes, stirring frequently.
- In the meantime, add about 2 cups of cooked pinto beans and 1 cup of their cooking water to a blender. Blend on high until smooth, then transfer to the simmering salsa. Taste and season the sauce with salt to taste.
- To serve, add a scoop of rice to each plate, then a scoop of beans (with some of their cooking water), and the salsa roja mixture on top.
- Garnish with Mexican crema, queso fresco, shredded cabbage, cilantro, etc. Serve with a side of corn tortillas or tortilla chips. Happy eating!
Calories 263.00kcal, Carbohydrate 53.00g, Fat 3.00g, Fiber 2.00g, Protein 5.00g, Saturated Fat 1.00g, ServingSize 6.00 people, Sodium 26.00mg, Sugar 2.00g, UnsaturatedFat 2.00g
MORISQUETA CON CHORIZO RECIPE – Small Recipe
This is a savory way of serving morisqueta (boiled rice). This recipe is from the Michoacan region of Mexico.
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 4 serving(s)
|2 tablespoons lard or 2 tablespoons canola oil|
|6 ounces chorizo sausage, skinned (about 3-4 inches long)|
|3 tablespoons white onions, finely chopped|
|1 large tomatoes, finely chopped|
|3 cups cooked white rice|
|sea salt, to taste|
- Heat the lard or oil in a large frying pan.
- Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
- Remove with slotted spoon and set aside.
- Drain all but 3 tablespoons of the oil.
- Add the onion and sauté for 1 minute or until transparent but not browned.
- Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
- Stir in the chorizo and the rice.
- Add salt to taste.
- Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.
- Serve hot.
Calories 444.1, Fat 23.1, Saturated Fat 8.7, Cholesterol 43.6, Sodium 528.7, Carbohydrate 43.1, Fiber 1.1, Sugar 1.5, Protein 14.1