Best Morisqueta Recipe
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.
Equipment
- Cast-iron skillet
- Pressure cooker
- Saucepan
- Blender
Ingredients
Beans
- 2 cups dry pinto beans ($0.48)
- 6 cups water ($0.01)
- ⅛ small white onion ($0.03)
- 1 clove garlic ($0.04)
- ½ tablespoon salt ($0.01)
Rice
- 2 cups long-grain white rice ($0.27)
- 4 cups water ($0.01)
- 1 clove garlic ($0.04)
- ⅛ small white onion ($0.03)
- A pinch of salt ($0.01)
Salsa
- 3 guajillo chiles ($0.12)
- 6 arbol chiles ($0.11)
- ½ small white onion ($0.12)
- 3 cloves garlic ($0.12)
- 4 Roma tomatoes ($0.64)
- 1 tablespoon olive oil ($0.11)
- Salt to taste ($0.01)
Serving optional
- Queso fresco
- Mexican crema
- Cabbage
- Cilantro
- Totopos
- 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 30-35 minutes (depending on your specific pressure cooker).
Rice
- 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.
Salsa
- 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.
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!
Video
Notes
- Make a double batch — This is our go-to dish for meal prep. Make a large batch to have meals all week long.
- Salt your beans — Seasoning your beans makes a huge difference to the overall taste.
- Use a pressure cooker — Make your beans from dry in a pressure cooker to save on time. Plus, they'll taste much better!
- Use a rice cooker — Make perfect rice every time by cooking it in a rice cooker.
- Let the rice steam — If you don't have a rice cooker or Instant Pot, don't remove the pot lid while you cook your rice. The steam trapped inside helps cook the rice.
- The cook time will be increased if you don't use a pressure cooker for your beans.
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 95.4g | Protein: 19.3g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 134.1mg | Potassium: 1182.3mg | Fiber: 12.6g | Sugar: 3.3g | Vitamin A: 1728.8IU | Vitamin C: 11.9mg | Calcium: 117.3mg | Iron: 4.3mg
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