Best Morisqueta Recipes

Morisqueta image

Provided by Cathy @mexicanappetizersandmore.com

Time 25m

Number Of Ingredients 16

1-2 c cooked white rice
1 can(s) black beans (15 oz) or pinto beans (drained)
TOMATO SAUCE
4 roma tomatoes (rinsed and quartered)
1 small onion (quartered)
2 garlic cloves
1-2 serrano peppers (rinsed and stem removed, use one pepper or 2 if you like extra spicy)
1/2 c water
1/2 tsp oregano
salt to taste
TOPPINGS
red cabbage (shredded)
queso fresco (crumble with fingers and add to your liking)
mexican crema or sour cream (sprinkled on top)
4 Tbsp fresh cilantro (chopped, add more to your liking)
1 lime (quartered)

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.

Morisqueta Con Chorizo image

Provided by Alskann

Categories White Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons lard or 2 tablespoons canola oil
6 ounces chorizo sausage, skinned (about 3-4 inches long)
3 tablespoons white onions, finely chopped
1 large tomatoes, finely chopped
3 cups cooked white rice
sea salt, to taste

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.

Nutrition Facts : Calories 444.1, Fat 23.1, SaturatedFat 8.7, Cholesterol 43.6, Sodium 528.7, Carbohydrate 43.1, Fiber 1.1, Sugar 1.5, Protein 14.1

Filipino Fried Rice (Morisqueta Tostada) image

Provided by Pinaygourmet 345142

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups left-over cooked rice
2 Chinese sausage, sliced
1 tablespoon garlic, chopped
1 medium onion, chopped
1 tablespoon soy sauce
1/4 cup chopped ham
1/4 cup chopped shrimp
3 eggs, beaten and lightly seasoned with
salt and pepper
2 tablespoons oil
green onion, finely chopped

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.

Nutrition Facts : Calories 313.9, Fat 10.9, SaturatedFat 2.3, Cholesterol 158.6, Sodium 305.1, Carbohydrate 43.9, Fiber 0.9, Sugar 1.6, Protein 8.9