If you like chorizo, you're going to love Mexican Longaniza. Longaniza is a Mexican sausage similar in flavor to chorizo - although sometimes it can be spicier - the main difference lies in that chorizo is made with ground meat while longaniza is made with finely chopped meat. Both are delicious and can be prepared a number of ways.
My favorite way to eat longaniza is in what I like to call my Cheater Tacos al Pastor. The longaniza is already seasoned with dried chiles, herbs and spices, and vinegar, which saves you the work of having to make the adobo yourself. Add a can of trocitos de piña (pineapple chunks), and you have a quick and easy dinner of homemade Tacos al Pastor ready in minutes.
Tacos de Longaniza y Piña
(Longaniza Pineapple Tacos)
Ingredients:
- 2 tablespoons vegetable oil
- 1 lb. Mexican longaniza sausage, casing removed
- 1 (14 oz.) can pineapple chunks, juices reserved
- 1/4 teaspoon ground cumin
- 8 to 10 corn tortillas
- 1/2 medium red onion, finely chopped
- Fresh cilantro, finely chopped
- Red & Green Salsa Taquera
Directions:
Heat vegetable oil in a medium skillet over medium-high heat. Add longaniza sausage and cook lightly mashing with a spatula or wooden spoon to break up the longaniza until cooked through; season lightly with salt, if necessary. Add the pineapple chunks and the juice they are packed in; season with ground cumin. Cover skillet and let come to a boil. Reduce heat to low and simmer, stirring occasionally, until the juices have evaporated completely.
To serve the tacos, heat the corn tortillas on a comal or skillet over medium-high heat until soft and pliable. Spoon 3 to 4 tablespoons onto center of each tortilla. Garnish with chopped red onion and cilantro. Serve with Red & Green Salsa Taquera, Chile de Molcajete, or your favorite salsa. Enjoy!
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