Dominican Moro

By Luz Borbón

Referred to as "La Bandera" in Dominican culture, this dish is a favorite passed down through generations. Every family adds its own twist... here is ours!

Luz is our EIC's mom + has been a chef since she could chop an onion! She resides in the Dominican Republic and owns several restaurants and food trucks, serving up delicious Dominican + Mexican cuisine.

Moro

Serves: 6Prep time: 15 minutesCook time: 30 minutes

INGREDIENTS:

• 2 lbs rice

• 1 lb pigeon peas, softened (or 2 cans)

• 1/4 cup oil

• 1 tbsp ground salt

• 6-8 oz cups water

• 1 bundle of coriander

• 3 garlic cloves

• 1 large onion

• 1 tbsp oregano

• 2 chicken soups

• 4 tasty little peppers

• 1 Cuban

• 3 red Barcelo tomatoes

PREPARATION:

• Reserve the first four ingredients; crush or cut small the other ingredients

• Heat oil over medium-low heat in a cauldron of 4-5 liters, then add crushed ingredients and fry, stirring constantly for 3-4 minutes without letting it burn

• Add salt and pigeon peas and stir to help break up the salt.

• Add rice and stir, then add the water

• Raise heat to medium-high and stir for 20 seconds; waiting 3 minutes and then stirring for another 20 seconds

• Repeat again until water starts to boil; when it has reduced the amount of liquid, stir one last time, cover, and lower to medium-low for 12 minutes

• Flip rice with a large spoon, scooping out rice and placing it back with the top down

• Cover and finish cooking for 19 more minutes over low heat

Cubed Stewed Beef

Prep time: 10 minsCook Time: 26 minutes (InstaPot)

INGREDIENTS:

• 2 lbs beef cut into cubes

• A splash of sour orange juice

• 3 garlic cloves

• Half an onion

• Coriander to taste

• 1/2 tbsp oregano

• 1/2 red bell pepper

• 2 tsp salt

• 1/2 tsp ground pepper

• 1/4 cup oil

• 2 tbsp brown sugar

PREPARATION:

• Place orange juice on meat and massage it for 1 minute; add all crushed ingredients

• Heat oil in an iron cauldron and burn the brown sugar; quickly add the meat with everything

• Stir, add squirts of water, and stir again; cover and cook for 30 minutes over low heat

• Check if texture is smooth (depends on cooking time). If it is still hard, add another splash of water, cover, lower heat, and cook for an additional 15 minutes

• It should be left with sauce and if you wish, add 2 tbsp tomato paste

Enjoy your meal!

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