Add remaining onion mixture and process, scraping down the sides as needed, until Green Seasoning is smooth, about 1 minute.. Save.(Keep screen awake).

In the southeast neighborhood of Bell Gardens, the restaurant El Zarape Michoacano offers a version topped with a spicy spare rib guisado in a salsa roja.The steamed rice is chewy and absorbs every bit of the spicy red salsa and crispy spare rib.

In Santa Ana, Las Brisas de Apatzingán offers an option to have it topped with aporreadillo, an umami-filled guisado made with sun-dried beef.Both guisados include beans mixed in to provide extra heartiness.. For.Paola Briseño González's simplified adaptation of the dish.

, she makes a guisado with tomatoes, smoked morita chiles, and bone-in flanken beef short ribs so that the sauce is extra rich and velvety.She also leaves a handful of husked tomatillos in the rice, so that you get a few mouthfuls of the tart, jam-like cooked tomatillos.

The idea is that the tomatillo husks make the rice extra fluffy.

While that claim is debatable, we like biting into the gently cooked tomatillo flavor bombs.1 cup arborio rice.

2 1/2 cups low-sodium chicken broth.2 confit duck legs, skinned and meat coarsely shredded.

1/4 cup thinly sliced chorizo.1/4 cup sliced pitted kalamata olives.