The Morisqueta from Michoacán
The Morisqueta is an easy to make and authentic dish of the "tierra caliente" region in Michoacán, more precisely the city of Apatzingán de la Constitución, although its origin was attributed to the city of Parácuaro; that city that was part of the Apatzingan city in colonial times anyway. This mexican dish isn't complicated to make; basically it is based on rice, served topped with red salsa with tomatoes, onions, garlic, and half-melted cheese (or grated cheese). Other chefs prepare their Morisquetas with pork and beef, and serve it with beans; also many people accompany their morisqueta with tostadas, totopos, tacos, or chicken in adobo; morisqueta can also be served with a salsa verde, as you can see it is a versatile dish!
Recipe for the morisqueta rice
Ingredients:
* 2 lb. uncooked rice
* 2 lb. red tomatoes
* 1 lb. cooked and seasoned beans
* 6 Green Chiles (jalapeno or serrano),
seeded and sliced in small strips
* 1/2 lb. of Queso Fresco
* 1/2 onion
* 2 cloves of garlic
* Cilantro leaves
* Salt to taste
Preparation:
1) Wash the rice very well, then pour it in a pot
with twice the volume of water (as an example,
4 cups of water for 2 cups of rice).
2) Add salt to taste, cover the pan and put over the stove at high heat setting. Mix constantly with a wooden spoon until the rice is well mixed in water, once the water begins to boil reduce heat. You'll know it is cooked when it has consumed all the water.
3) Meanwhile boil the tomatoes and chiles with little water until tender. Blend half the chiles, tomatoes, the garlic, salt and a little bit of water to making it consistent enough. Now Fry the onion and pour the sauce over, then boil a few minutes. Remove from the heat and add the cheese, previously cut in small cubes.
4) Fry separately the other half of the chiles in oil until charred slightly
5) To serve this dish, place a bed of rice, top with the salsa and beans, then decorate with remaining chile strips and cilantro leaves.
