"Definitely nuttier than the original.".
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.The idea is that the tomatillo husks make the rice extra fluffy.
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.Remove the meat from the chicken thigh and cut into 1/2-inch pieces.
Add the chicken, mushrooms, corn, the remaining 1/2 cup of reserved broth, half of the celery leaves and the cheese to the porridge.Season with salt.. Spoon the porridge into bowls.
Top with a little of the scallop-tamari broth.Scatter the shredded scallop and remaining celery leaves over the porridge and serve.. Notes.
(Editor: Collapsible Blenders)