Feisty Moro de Habichuelas

mondongo

Bronze
Jan 1, 2002
1,533
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I was really hungry late last might....so I decided to experiment..and it turned out to be one of the tastiest moro's i've ever had...measurements are estimates only

1.
chop and throw in pot:
4 cloves garlic
1 stalk scallions
1 seeded small red cherry pepper

add 1 tablespoon olive oil, salt and just a little black pepper and sautee for a little over 5 minutes

2. add teaspoon of chili powder (mainly cumin,cayene pepper,salt and some dried spices)
3. sprinkle some dried oregano and cilantro flakes
4. add about 4-6 ounces of canned tomato sauce (not to be confused with tomato paste or spagheti sauce)
5. let it reduce over low-medium heat for about 10 minutes
6. add a pinch or two of sugar and a swig of tobasco sauce
7. add a can of slightly drained pinto beans
7a. add about 1/4 to 1/2 cup water
8. stir and salt to taste. the can of beans I used did not have salt so i had to add more
9. throw in a 1 1/4 cups of rice
10. simmer over low heat for about 10-15 minutes
11. add some red wine and fold over the mixture being careful not to over stir
12. simmer another 15-20 minutes.
13. turn off heat let stand 5 mintes
14. fold over the rice mixture and go scramble some eggs
15. eat and you will agree its the tastiest moro you've ever had!!!

PS imiagine if I had aguacate...man...i would have passed out from sensory overload!!
 
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