Morisqueta


Every time I make this recipe I think of both my husband and sister. I think of my sister because it is her favorite meal that my mom makes. When we both lived at home and my mom had days off she would ask her what she would like to eat and she always picked morisqueta.


My mom always made super spicy food. I am sure most Mexican mothers cook this way. I cannot eat spicy food and my mom either alters recipes for me or with this recipe for example, she will take out some of the meat out before adding the sauce. Now that I make it myself I just make it less spicy and that is the recipe that I will show you today. Make note that if you want it to be spicy all you have to do is add more chiles to arbol.


Morisqueta is not common in all of Mexico. It is mainly pertaining to the south or western part of Mexico. There are also many variations to it as well. In general it is a type of sauce made out of pork, beef, or even cheese that is placed over a bed of white rice. Beans can also be added to this dish and we do eat it at home this way  but I do not show them in this recipe. I will be showing you the pork version which is more of a special treat for us so I keep it simple with the meat sauce and white rice.

The reason why this recipe reminds me of my husband is because his family is from a different region of Mexico so he never ate this meal until we met. When we dated, my mother would make this and he fell in love with this dish. As soon as I got married and moved out I made it my mission to learn this recipe and now I am sharing it with you.



 

(This is a picture of the chiles de arbol. When making my meals I usually pick out the one that are a bright red. I feel like it makes my meals brighter and better.)


Ingredient:
~ 2 lbs of thin cut pork chops
4 Tomatillos (They are the green looking tomatoes in the picture . The way you know that they are good is if the husk is separated from the tomatillo. There are small ones with a hint of purple coloring on them and these are better. Double the amount if using the smaller ones.)
1 Roma Tomatoe
4 Chiles de Arbol (You want the dry kind like the ones in the picture above.)
1 Garlic tooth
salt to taste
pinch of Cumin seeds



Step 1: Cut the pork chops into small cubes. Place them into a pan and drizzle about 2 teaspoons of olive oil. You do not need much because pork meat already has some oil of its own. Season with salt to taste. I like to do a mix of garlic salt and regular salt. Place the lid on and cook for 1 hour on low heat.




















Step 2: Time to make the sauce while the meat is cooking.  Peel the tomatillos and wash them until the sticky residue is gone. Add them into a medium saucepan along with your roma tomato and bring to a boil. Stop boiling when the skin of the tomatoes have begun to peel off like so.


 
















Step 3:  In a blender add the garlic tooth, cumin, salt, chiles de arbol, and your cooked tomato and tomatillos. Use the same water that was used to boil the tomatoes to help blend the ingredients together. You will not need much of the water because tomatoes have plenty of moisture and will help for the blending process. I let the tomatoes cool off before I start.


 









Step 4: After and hour on low heat remove the lid and start to break up the meat chunks with a spoon. Once you have individual meat chunks again increase the heat and mix until the water evaporates and the meat become toasty.


 


















Step 5: Pour your sauce into the pan. Put the lid back on but leave it slightly tilted so that water can continue to evaporate. Put your heat back on low and continue to cook for about 30 minutes or until your sauce has thickened.

 



 Step 6: Make some basic white rice and pour your meat sauce over it. Enjoy! 😋














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