Morisqueta with Chili and Cheese
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A traditional dish from Michoacán, perfect for Lent or any day, featuring a savory blend of rice, chili sauce, and browned cheese.
01:00:00 total
Serves 6
medium
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Ingredients
- tomatoes - 0.5 kilogram (well washed)
- pua chilies - 5
- morita chilies - 5
- onion - 2 pieces (divided into two pieces)
- garlic cloves - 3
- cheese - watch the video to see (for browning)
- rice - 0.5 kilogram
- water - watch the video to see (for cooking rice and adjusting sauce)
- salt - watch the video to see (to taste)
- oil - watch the video to see (for browning cheese and cooking chili sauce)
- beans - watch the video to see (for serving)
Instructions
- Prepare the sauce: Combine tomatoes, one piece of onion, and two cloves of garlic in a pot. Cook until tomatoes are soft.
- Roast the chilies: Roast pua and morita chilies in a separate pan to avoid burning.
- Cook the rice: In a casserole dish, combine rice, the remaining piece of onion, one clove of garlic, a little water, and salt. Cook until rice is well done.
- Brown the cheese: Cut the cheese into squares and brown in a pan with oil. Once golden, remove and set aside.
- Blend the sauce: Blend the cooked tomatoes, onion, garlic, and roasted chilies with a little bit of salt until smooth.
- Cook the chili sauce: Heat oil in a pot, add the blended sauce, and a little water if needed. Let it boil.
- Combine cheese with chili: Add the browned cheese to the chili sauce and let it cook briefly.
- Serve: Serve the morisqueta (rice) with the chili and cheese sauce and beans on the side.
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