The baked cakes can be stored in an airtight container at room temperature overnight.
Paola Briseño González's simplified adaptation of the dish., she makes a guisado with tomatoes, smoked morita chiles, and bone-in flanken beef short ribs so that the sauce is extra rich and velvety.
She also leaves a handful of husked tomatillos in the rice, so that you get a few mouthfuls of the tart, jam-like cooked tomatillos.The idea is that the tomatillo husks make the rice extra fluffy.While that claim is debatable, we like biting into the gently cooked tomatillo flavor bombs.
Her morisqueta is layered into one pot, served family-style, which helps the rice further absorb the salsa..When serving, hold back on garnishing the entire dish with cabbage and sour cream.
We recommend garnishing per plate so that your leftovers can be easily reheated.. Of course, a pile of warm tortillas go really well with morisqueta.
As do tostadas, because after all, you're in the land of corn.. Get the Recipe: Morisqueta con Costillas de Res en Salsa Roja(Keep screen awake).2-inch piece of fresh ginger.
, sliced 1/2 inch thick, plus 1/2 cup celery leaves.short grain or sushi rice.
Put the scallops and mushrooms in 2 small separate bowls and cover with water.Let stand at room temperature overnight..
(Editor: New Steamer)