This recipe for tacos de longaniza is pretty straight forward! Spicy pork longaniza sausage cooked as is. Saute jalapeños and onions. Garnish with your favorite salsa and fresh cilantro. It’s that easy!
Chorizo or Longaniza? What’s The Difference?
The main difference is that longaniza is minced meat and the chorizo is ground pork. The spices may vary, even though they have similar flavors and aromas. In some cases, chorizo might be dry cured for a few days. My abuelita used to prepare her Mexican chorizo this way. I am still hoping that somebody in my extended family has the recipe.
Simple Tacos, Complex Favors!
We have pork longaniza, loaded with spices and flavor! Fresh onions and jalapeños quick pickled. Then comes the homemade chile cascabel salsa! Oooh, wait! Cannot forget those homemade corn tortillas. You just took your simple longaniza tacos to a whole other level!
Preparing homemade spicy chorizo sausage doesn’t have to be difficult! It can be as easy mixing a breakfast sausage with spices, chiles, vinegar and salt. Take the extra step and challenge yourself by toasting and grinding all your dried chiles spices. My abuelita Sarita used to prepare chorizo casero. It was amazing! Unfortunately, I have not had any luck finding the recipe. I remember she used to cure it for a week or so, hanging from the ceiling in the dining room, lol! that was the best chorizo I ever tasted!
Find A Good Source!
Most of us are limited to whatever chorizo or longaniza we can find in the local markets. You can find more selections online these days though. If you are lucky enough to buy it from a local small business, try it. It’s artisan and prepared in small batches. More than likely, it’s better than what you find at the local market!
I can’t be out of onions, tomatoes or chile peppers!
My childhood memories of visiting familia in Monterrey, Mexico are truly magical. I often refer to them as a fairytale like life. I have so many fond memories. Many of them food related. As kids, we were often sent to el deposito(small convenient store) near my abuelita’s home. The trips consisted of purchasing bottled sodas, sometimes beer, tortillas and some staples. My abuelita would ask us to purchase la bandera(the flag). The Mexican flag colors are green, white and red. Green chiles, white onion and red tomatoes!
Keep It Simple!
As you guessed it, I rarely run out of onions and chile peppers. Now, I love cheese and Mexican crema, but sometimes opt for a fresh choice. That is where this simple jalapeño and onion saute comes into play.
- 1 lb pork longaniza
- 2 tbsps Avocado oil
- 1 medium white onion siced into thin strips
- 3 large jalapeños sliced into thin strips
- Pinch of Mexican oregano
- 1-2 bay leaves
- 2 tbsps white distilled vinegar
- Salt and pepper to taste
- 8 large Corn tortillas
- Chopped cilantro
- Your favorite salsa
- In a skillet at medium heat, add the longaniza. As it begins to sizzle and become aromatic, use a wooden spoon to break it into smaller crumbles. Stir as needed. Cook for 10-12 minutes.
- In another skillet at medium heat, add 2 tablespoons of oil. Add the onions and jalapeños. Season with salt and pepper, to taste. As they come up to temperature, saute for 4-5 minutes. Add the oregano and bay leaves. Saute for one minute. Mix in the vinegar and let everything cook for 3-4 minutes.
- At the same time, you should have been warming your tortillas, if possible.
- Add some longaniza to warm tortillas. Garnish with quick pickled onions and jalapeños. Garnish with salsa and fresh chopped cilantro!
Could you please direct me to the salsa you show on top of these tacos? The glistening red one on the main photo! Thank you!