Name: Morisqueta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 cup dry pinto beans; 6 cup water; ⅛ white onion; 1 garlic clove; 2 cup long-grain white rice; 4 cup water; 1 water; ⅛ white onion; salt; 3 pasilla chiles; 6 árbol chiles; ½ white onion; 3 garlic cloves; 4 Roma tomatoes; 1 tbsp olive oil; salt; Queso fresco; Mexican crema; Cabbage; Cilantro; Corn tortillas

Photos of Morisqueta Recipe

How To Make Morisqueta

Morisqueta is a traditional Mexican dish that features bold flavors and a healthy combination of beans, rice, and red salsa.

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Serves:

Ingredients

For Beans:

2 cup dry pinto beans
6 cup water
⅛ white onion, small
1 garlic clove

For Rice:

2 cup long-grain white rice
4 cup water
1 water
⅛ white onion, small
salt, pinch

For Salsa:

3 pasilla chiles, or guajillo chiles
6 árbol chiles
½ white onion, small
3 garlic cloves
4 Roma tomatoes
1 tbsp olive oil
salt, to taste

For Serving:

Queso fresco
Mexican crema
Cabbage
Cilantro
Corn tortillas

Instructions

Beans:

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).

Rice:

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.

Salsa:

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.

Assemble:

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!

Nutrition

Sugar: 2g
:
Calcium: 40mg
Calories: 263kcal
Carbohydrates: 53g
Fat: 3g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 197mg
Protein: 5g
Saturated Fat: 1g
Sodium: 26mg
Vitamin A: 345IU
Vitamin C: 7mg

Nutrition Disclaimer

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