Morisqueta Con Chorizo Recipes

CHILAQUILES CON CHORIZO

Steps:

• To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
• Pre-heat oven to 350 degrees.
• Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
• Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

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.

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:

• 1. For Tomato Sauce: Add all ingredients to a blender or chopper and blend until smooth, about 30 seconds.
• 2. 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.
• 3. Add beans to sauce and stir. Cook for another 5 minutes.
• 4. Prepare Morisqueta for Serving: 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.