Everywhere in the Mexican republic, you will see that arroz served as a aspect in fluffy pilafs, sprinkled in hen soups, used as a binder for albondigas, or as the bottom for morisqueta, Mexico’s unsung rice-bowl hero present in areas alongside the Pacific, particularly Michoacán. Morisqueta is actually a taco in rice type: rice topped with a saucy pork, beef, or seafood guisado, beans, uncooked cabbage for texture, and a few crema to drag all of it collectively. Bone-in beef brief ribs are important for optimum taste and texture within the dish—ask the butcher to chop the flanken by means of the bone into smaller items.

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