Morisqueta Con Chorizo Recipes

MORISQUETA CON CHORIZO

Steps:

• Heat the lard or oil in a large frying pan.
• Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
• Remove with slotted spoon and set aside.
• Drain all but 3 tablespoons of the oil.
• Add the onion and sauté for 1 minute or until transparent but not browned.
• Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
• Stir in the chorizo and the rice.
• Add salt to taste.
• Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.
• Serve hot.

BEST MORISQUETA RECIPE

Steps:

• 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).
• 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.
• 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.
• 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!

GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO

Steps:

• Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
• Stir in chorizo and continue cooking until heated through.
• Tip the mixture into a bowl and stir in the chickpeas and peppers.
• Splash with sherry vinegar and season with salt and pepper.
• Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
• Cooks note:.
• I also added a splash of EVOO.