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Cover pot with a tight-fitting lid and cook over medium-low until you can hear sauce bubbling in pot (you'll have to put your ear close to the pot), about 15 minutes.Let rest until rice is tender, about 20 minutes.
Gently stir chile sauce into rice mixture..Serve directly from pot, or using a large spoon, gently scoop Morisqueta with braised short ribs onto a large platter.If you're lucky, you will get a piece of jammy tomatillo to smash into the rice.
Drizzle with crema and top with a sprinkle of cabbage.. About this recipe.All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or used as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán.. Bone-in beef short ribs are essential for maximum flavor and texture in this dish.
Ask the butcher to cut the flanken through the bone into smaller pieces.. Save.(Keep screen awake).
1 cup crème de cassis.Add water if the sauce seems thick..
Arrange some of the pad Thai mixture in the center of each plate.Spoon some of the chile sauce and the remaining soy sauce and white sesame oil around the pad Thai.
Sprinkle with the chopped cashews and serve..Originally appeared: February 2013.Hungry Brits and Americans can.
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