This morisqueta is all about comfort. Fluffy white rice, tender pork ribs simmered in a roasted tomato sauce, creamy beans, and crumbled cheese on top. It’s a traditional dish from Michoacán, simple at its core but packed with rich, homey flavors. And the best part? It’s surprisingly easy to make at home.
If you’ve ever had the pleasure of visiting Michoacán, you might know that their food isn’t just a meal—it’s an experience. That’s how I feel every time I make Morisqueta Michoacana.
My abuela Elvira, who was from Michoacán, would always make this dish for the whole family and serve with soupy beans (frijoles caldosos) and shredded cabbage.
Even now, whenever I make morisqueta, it feels like home—like I’m back in my abuela’s kitchen, surrounded by the love and warmth that comes with a meal like this.
I want to share this dish with you because it’s not just a recipe; it’s a little piece of my heart—and it’s something I know you’ll love too.
How To Make Morisqueta Michoacana
Alright, let’s get into it! First things first, we’re starting with the ribs. Take your pork ribs and place them in a large pan, just enough to cover them lightly with water.
Add a good pinch of salt and a couple of bay leaves. Those little leaves will give everything a lovely fragrance as it simmers. Now, set your heat to medium and let the magic begin!
Let the ribs cook away for about an hour. Keep an eye on them; you’ll know they’re ready when the water’s almost evaporated and the meat is tender, but not falling off the bone just yet.
The key here is tenderness, but with a bit of bite left to the meat.
While your ribs are getting cozy, let’s work on that sauce! Take your tomatoes, onions, and chilies and place them on a hot griddle.
Get it nice and smoky. The goal here is to get a few charred spots on everything, especially the tomatoes, until the skin starts to peel off.
The chilies and onions will roast a bit quicker than the tomatoes, so make sure you’re keeping an eye on them and turning them as needed. The garlic will join the party too, but it roasts fast, so don’t let it burn!
While your veggies are roasting, let’s multitask—make the rice! It’s one of those things where the simpler, the better. Place your rice in a large sieve and rinse it quickly under cold water to get rid of any excess starch.
Then, pop it into a pan with some salt and enough water to cover it. Place a lid on the pot and set it on medium-low heat.
Let it cook undisturbed for about 18-20 minutes. Don’t open that lid, okay? Trust me, it’s worth it when that rice turns out perfectly cooked and fluffy.
Now, let’s check back on our roasted ingredients. Once everything is beautifully charred and tender, toss it all into a blender.
Add a teaspoon or so of peppercorns, and pour in about one and a half cups of water. Blend it all up until you’ve got a smooth, vibrant sauce.
This sauce? It’s like liquid gold—it’s smoky, savory, and bursting with flavor.
By now, your ribs are probably starting to release some of their own fat. This is a good thing! Let them keep cooking until they’re beautifully browned and crispy on the edges.
Those little caramelized bits? Perfection.
When the ribs are looking golden and delicious, pour in your freshly blended tomato sauce.
Give it a good stir to make sure everything’s coated, then season it with salt and pepper to taste.
Let this simmer for about 10 minutes over medium heat. This is when the flavors really start to blend together and create that perfect, comforting stew that you’ll want to dive into.
Keep tasting and adjusting the seasoning until it feels just right.
Alright, you’ve made it this far—now let’s bring this morisqueta all together!
Fluff up that perfectly cooked rice with a fork and divide it onto plates. Spoon over some warm frijoles de la olla, then pile on those saucy, golden-browned ribs (don’t skimp on the sauce!).
Finish with a sprinkle of queso panela—it’ll melt just enough into the sauce, making every bite irresistible.
Cook Tips
- Do not uncover the rice when it’s cooking, as it need the steam to cook it perfectly with that amount of water.
- You can use queso fresco, queso panela, cotija cheese, primo sale, paneer cheese, or even parmesan for this recipe.
- The rice can be made up to 3 days ahead and stored in an airtight container in the fridge.
- The pork stew keeps well in the fridge for up to 5 days or can be frozen for up to 3 months.
- Reheat morisqueta leftovers in the microwave or on the stovetop over low heat, covered, stirring occasionally.
Similar Mexican Traditional Recipes
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Morisqueta with braised pork ribs
Ingredients
- 2.2 lb short pork ribs
- 1 ½ lb tomatoes
- 1 small onion (peeled and halved)
- 2 garlic cloves (peeled)
- 1 bay leaf
- 4 chile de árbol peppers (or your favorite hot chili peppers)
- 7 oz panela or queso fresco (read note 1)
- 2 cups cooked beans (read note 2)
For the morisqueta (rice)
- 1 ½ cups long-grain rice
- 3 cups water
- 1 tsp salt
Instructions
Make the stew
- Place the ribs in a pan and cover slightly with water.
- Add salt, set heat to medium-low, and bring to a simmer.
- Cook the meat from 50 to 60 minutes or until tender, at the end all water should be gone (read note 2).
- Meanwhile, place tomatoes, onions, garlic, and chilies on a smoky hot griddle.
- Roast everything over medium heat, chilies will roast faster, so does onion and garlic. Make sure to remove them as the tomatoes keep cooking.
- Allow to slightly cool down and then transfer everything to a blender with 1 ½ cup of water.
- Blend until everything is combined.
- As the meat is finishing to cook, it will start releasing its own fat, so keep cooking to brown nicely the ribs on all sides.
- Pour in the tomato sauce and season with salt and pepper.
- Bring to a simmer and cook for 10 minutes.
Make the morisqueta rice
- Place rice in a large sieve and give it a quick rinse under cold running water.
- Put rice into a pan, add salt, and 3 cups of water.
- Cover the pot, place it over medium-low and cook without uncovering until rice is cooked through (18-20 minutes).
Serve
- Fluffy the cooked rice with a fork and divide it into serving plates.
- Add beans on each plate.
- Top with ribs and plenty of the tomato sauce.
- Add the cheese and serve immediately.
Notes
- You can use queso fresco, queso panela, cotija cheese, primo sale, paneer cheese, or even parmesan for this recipe.
- You can use canned beans or make our recipe for cooked beans at home.
- You need to cook the meat for about one hour or until tender, in the end, all water should have evaporated and the meat should be tender but not falling from the bone.
Simple and yet amazing recipe, my kitchen smells like heaven and can’t wait to be ready and enjoy with warm tortillas. Thank you!