Morisqueta

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.

Morisqueta [Vegan]

Ingredients

For the Beans:

• 2 cups dry pinto beans
• 6 cups water
• 1/8 small white onion
• 1 clove garlic
• 1/2 tablespoon salt

For the Rice:

• 2 cups long-grain white rice
• 4 cups water
• 1 clove garlic
• 1/8 small white onion
• A pinch of salt

For the Salsa:

• 3 pasilla or guajillo chiles
• 6 árbol chiles
• 1/2 small white onion
• 3 cloves garlic
• 4 Roma tomatoes
• 1 tablespoon olive oil
• Salt to taste

For the Serving (optional):

• Queso fresco
• Mexican crema
• Cabbage
• Cilantro
• Corn tortillas

Preparation

For the Beans:

1. 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).

For the Rice:

1. 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.
2. 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.

For the Salsa:

1. 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 to prevent burning.
2. Transfer the chiles to a pot of water and bring them to a low boil. Once boiling, turn the heat off and set aside for 10-15 minutes to rehydrate.
3. 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.
4. Remove from heat, peel the garlic cloves, and transfer the veggies to a blender. Drain the chiles and add them to the blender too. Mix on high until smooth.
5. In a saucepan, heat 1 tablespoon of olive oil. Strain the salsa into your pan and cook down for 10 minutes, stirring frequently.
6. 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 taste.
7. 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!

https://www.onegreenplanet.org/vegan-recipe/morisqueta-vegan/