All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán. Morisqueta is essentially a taco in rice form: rice topped with a saucy pork, beef, or seafood guisado, beans, raw cabbage for texture, and some crema to pull it all together. Bone-in beef short ribs are essential for maximum flavor and texture in the dish—ask the butcher to cut the flanken through the bone into smaller pieces.
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