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Beat on medium-high speed until pale and creamy, about 3 minutes.

Rice arrived in Mexico via La Nao de La China (a.k.a.Manila Galleon), Spanish trading ships that brought goods from Asia to Mexico in the 1560s.

People took to the new filling staple crop and treated it as another vehicle to deliver spicy stews (guisados) and beans.Cue morisqueta, which is essentially a taco in rice form: steamed rice topped with a saucy pork, beef, or seafood guisado, beans, some raw minced cabbage for texture, sour cream, and maybe a little salty dried cheese to round it all out.The dish is traditionally assembled and plated right before eating.. Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey.

Morisqueta originated in the Tierra Caliente region of Mexico, which spans Michoacán, Guerrero, and the state of Mexico, and is known for its humid, intense heat and very low rainfall.The common thread between all variations of morisqueta is the layering of flavors and textures to create a filling good time of a meal..

In Los Angeles, the second-largest home to Mexican people outside of Mexico City, morisqueta is easier to find the closer you get to Orange County.

In the southeast neighborhood of Bell Gardens, the restaurant El Zarape Michoacano offers a version topped with a spicy spare rib guisado in a salsa roja.The carbon steel interior has a smoother finish than Lodge’s other cast iron counterparts, making this pan ideal for sauteing vegetables or pan-frying fish.

The double handles on this Lodge creation allow it to be moved easily from one cooking vessel to another, and the seasoning (which gets better with age) assures the contents won’t stick.(Keep screen awake).gingersnap crumbs.

[12-ounce] package.finely chopped pecans.