Morisquetta Recipe

From a YouTube video Watch the original

Ingredients

• 4 Roma tomatoes
• 5 Chile Serrano
• 1 piece of onion
• 2 garlic cloves
• 3 guajillos or Chile pollita
• 1/2 teaspoon of oregano
• 4 pounds of pork ribs
• 1/2 teaspoon of cumin
• 1/2 teaspoon of thyme
• Salt and black pepper
• 1 piece of onion
• 3 garlic cloves
• 3 bay leaves
• 3 cups of water
• 2 tablespoons of butter
• 1 smashed garlic clove
• 1 teaspoon of garlic salt
• 2 cups of rinsed white rice or Jasmine
• Pinto beans
• Crema Mexicana
• Chopped cilantro and green onion
• Tacos de Papa

Instructions

1. Roast the Roma tomatoes and Chile Serrano. Once roasted, transfer them to a blender cup.
2. Roast the onion, garlic cloves, and guajillos or Chile pollita. Add them to the blender cup with the tomatoes and Chile Serrano. Add oregano and one cup of water. Blend.
3. Add the pork ribs to a pot with cumin, thyme, salt, black pepper, onion, garlic cloves, bay leaves, and water. Cover and cook for 30-45 minutes.
4. Add the sauce to the pot with the pork ribs. Simmer for 20 minutes.
5. In a separate pan, add water, butter, onion, garlic clove, and garlic salt. Bring to a boil. Add rice and simmer for 15 minutes.
6. Let the rice sit for 10 minutes. Check the pork ribs for tenderness.
7. Serve the rice in a bowl with pinto beans, pork ribs, and sauce. Top with Crema Mexicana, chopped cilantro, and green onion. Serve with tacos de Papa.

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