Centers for Disease Control and Prevention.
While that claim is debatable, we like biting into the gently cooked tomatillo flavor bombs.Her morisqueta is layered into one pot, served family-style, which helps the rice further absorb the salsa..
When serving, hold back on garnishing the entire dish with cabbage and sour cream.We recommend garnishing per plate so that your leftovers can be easily reheated.. Of course, a pile of warm tortillas go really well with morisqueta.As do tostadas, because after all, you're in the land of corn.. Get the Recipe: Morisqueta con Costillas de Res en Salsa Roja(Keep screen awake).
, cut into thin slices.half-and-half or light cream.
chopped fresh marjoram.
, or 1 teaspoon dried marjoram.Serve open-face..
4 shallots, thinly sliced.1 Fresno chile, seeded and thinly sliced.
Two 15-ounce cans chickpeas, rinsed and drained.2 1/2 cups chicken stock or low-sodium broth.
(Editor: Silent Mice)