gluten free mexican

Morisqueta is a dish that can easily be enjoyed on a daily basis. Tender rice, creamy beans, and red salsa mix together to deliver simple, yet bold and delicious Mexican flavors.

Best Morisqueta Recipe

dry pinto beans (0.48)

water (0.01)

onion

garlic (0.04)

salt (0.01)

rice

guajillo chiles (0.12)

arbol chiles (0.11)

garlic (0.12)

Roma tomatoes (0.64)

olive oil (0.11)

Salt (0.01)

Queso fresco

Mexican crema

Cabbage

Cilantro

Totopos

Corn tortillas

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).

Beans

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.

Rice

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.

Salsa

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!

Assemble

https://www.youtube.com/watch?v=LrvpTTOktS8

Popular in the state of Michoac&aacute;n, morisqueta is a dish that can easily be enjoyed daily. Tender rice, creamy beans, and red salsa mix together to deliver simple, yet bold and delicious Mexican flavors.

You don't want to skip out on this one!

Ingredientes en Espa&ntilde;ol:
2 tazas de frijoles pintos
6 tazas de agua
1 diente de ajo
1/8 de cebolla blanca
Una pizca de sal
Arroz
2 tazas de arroz
4 tazas de agua
1 diente de ajo
1/8 de cebolla blanca
Una pizca de sal
Salsa
3 chiles pasilla o chiles guajillo
6 chiles de &aacute;rbol
1/2 de cebolla blanca
3 dientes de ajo
4 tomatoes Roma
1 cucharada de aceite de oliva
Sal al gusto
Servir
Tortillas
Queso fresco vegano
Crema vegana
Cilantro

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

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Morisqueta (Mexican Beans & Rice with Salsa)

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