Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.
When serving, hold back on garnishing the entire dish with cabbage and sour cream.We recommend garnishing per plate so that your leftovers can be easily reheated.. Of course, a pile of warm tortillas go really well with morisqueta.
As do tostadas, because after all, you're in the land of corn.. Get the Recipe: Morisqueta con Costillas de Res en Salsa Roja(Keep screen awake)., cut into thin slices.half-and-half or light cream.
chopped fresh marjoram., or 1 teaspoon dried marjoram.
(about 4 in all), cut into 1 inch cubes.
fresh bread crumbs.Add the peas; cook until just barely tender, about 3 minutes.
Using a slotted spoon or a strainer, transfer to a large bowl.Add the rice to the water and cook until tender, about 15 minutes.
Drain, return to the pot, and cover to keep warm..Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat.