Morisqueta Recipes

MORISQUETA

Steps:

• Add all ingredients to a blender or chopper and blend until smooth, about 30 seconds.
• Add half the sauce to a saucepan or skillet and cook sauce over medium heat for 10 minutes. Lower heat if sauce reduces to quickly.
• Add beans to sauce and stir. Cook for another 5 minutes.
• Prepare individual rice plates and top with beans, a few tablespoons of reserved tomato sauce, then shredded cabbage, crumbled queso fresco, Mexican crema, chopped cilantro and a lime wedge.Sprinkle lime juice over rice.Or serve rice buffet style on a large platter or plate with all the toppings and have everyone take their own portion of rice. Serve lime wedges on the side in a separate bowl so each person can take a sliver and sprinkle over rice.

BEST MORISQUETA RECIPE

Steps:

• 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 30-35 minutes (depending on your specific pressure cooker).
• Rinse the rice 2-3 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 18-25 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 30-60 seconds per side. Make sure to keep a close eye on them to prevent burning.
• Bring a pot of water to boil. Once boiling, turn the heat off, add the chiles in, and set aside for 10-15 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, about 10-12 minutes.
• Remove from heat, peel the garlic cloves, and transfer the veggies to a blender. Drain the chiles and add them to the blender as well. Mix on high until smooth.
• In a saucepan, heat 1 tablespoon of olive oil. Strain the salsa into your pan and simmer for 10 minutes, stirring frequently.
• In the meantime, add about 2 cups of cooked pinto beans and 1 cup of their cooking water to your blender. Blend on high until smooth, then transfer to the simmering salsa. Taste and season the sauce with salt to your liking.
• 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!

MORISQUETA

Steps:

• Put the rice into a bowl, cover with very hot water, and leave to soak about 8 minutes. Drain, rinse well, and set aside. Put 2 cups water in a heavy pot or earthenware bean pot, bring to a boil, sprinkle in the rice, and return to the boil. Cover the pan, turn the heat to the lowest possible point, and cook until all the water has been absorbed by the rice, shaking the pot from time to time so that it does not stick. Test the rice after about 15 minutes; if soft but not mushy, turn off the heat and leave the rice sitting, still covered, for a further 5 minutes. Very carefully loosen the rice with a fork, fluffing it up. Cover again and leave to sit for another 15 minutes. Add salt if desired.

MORISQUETA RECIPE

Steps:

• 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!

FILIPINO FRIED RICE (MORISQUETA TOSTADA)

Steps:

• In a hot pan, pour the oil, and make an omelet. Slice in thin shreds then set aside.
• In the same pan, fry Chinese sausages until crisp. Reduce the oil in half (or less if you prefer).
• Saute garlic, onion, and rice. Add the rest of the ingredients and stir-fry for 15-20 minutes until rice is cooked and evenly coated with soy sauce.
• Garnish with scrambled egg shreds and green onions.

MORISQUETA CON CHORIZO

Steps:

• 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.