No beef in sight..
The common thread between all variations of morisqueta is the layering of flavors and textures to create a filling good time of a meal..In Los Angeles, the second-largest home to Mexican people outside of Mexico City, morisqueta is easier to find the closer you get to Orange County.
In the southeast neighborhood of Bell Gardens, the restaurant El Zarape Michoacano offers a version topped with a spicy spare rib guisado in a salsa roja.The steamed rice is chewy and absorbs every bit of the spicy red salsa and crispy spare rib.In Santa Ana, Las Brisas de Apatzingán offers an option to have it topped with aporreadillo, an umami-filled guisado made with sun-dried beef.
Both guisados include beans mixed in to provide extra heartiness.. For.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.Use a spoon to skim off any bubbles from surface.
Let cool completely at room temperature, uncovered and undisturbed, until set, about 45 minutes.Run a knife along edges of pan.
Flip pan over; gently tap bottom to release jelly.Cut into 36 (1/2- to 3/4-inch) cubes.
(Editor: Elegant Detergents)