Nga Nguyen

Morisqueta (Michoacán bean soup with white rice, steak, and tomato sauce)

Today is the day! Bertha, Claudia’s mom, is teaching us Morisqueta, a special dish from Michoacán where her mom (Claudia’s grand mother) was from. This is a warm hearty dish perfect for a chilly season: a slow-cooked bean soup with white rice and steak and a little spicy red sauce.

Readers, you are very welcome.

Our super-woman Claudia sent us a list of ingredients with detailed instruction of how to soak and cook the beans in advance. And reminders. Lots of reminders. As usual, we bet on Gil to screw up the beans, so many bets that the guy exclaimed “I feel bullied” and showed up with the perfectly cooked beans and proofs of TWO freaking desserts he made for Christmas Eve. The bar is firmly set.

Bertha introduced us to Morisqueta, and patiently walked us step-by-step: how to slice the beef, blend the spicy sauce, and season “to taste”. There is no “one tablespoon of this” or “half a teaspoon of that”. Aha, this is the secret! Her impeccable palate. It looked like Claudia inherited this trade well – her morisqueta looked amazing. Ours turned out super tasty. But I secretly bet the guy who must not be named in blue sweater messed up his dish. Please don’t tell him.

Bon appétit!

Morisqueta (Michoacán bean soup with white rice, steak, and tomato sauce)

Serves 5

2 cup white rice (cooked)
1 lb pinto beans (soaked in cold water overnight)
6 plum tomatoes (chopped)
1 serrano chile (chopped)
3 garlic cloves (chopped)
2 lbs flank steak (thinly sliced)
Salt and ground pepper to taste
2 avocado (sliced)
Queso fresco (crumbled)

  1. In a stockpot, simmer soaked beans + 6 cups water + 1 tbs salt until the beans are soft, about 2 hours.
    • Note: if using Instant Pot, set option “Bean/Chile” for 30 minutes.
  2. Use a blender to blend tomatoes + chile + garlic until smooth.
  3. In a large nonstick skillet, quickly stir-fry flank steak for a few minutes.
    • Note: you can add a tbs canola oil but it’s not necessary.
  4. Sprinkle some sea salt flakes.
  5. Add the tomato mixture and stir until combine.
  6. Season with salt and pepper.
  7. To serve:
    • In a bowl, add rice in the center.
    • Top with a generous spoon of bean soup.
    • Place steak slices onto the bean.
    • Ladle tomato sauce.
    • Add avocado slices on top.
    • Finally sprinkle crumbled queso fresco.
    • Serve immediately.