Tacos de longaniza – tacos with spicy sausage Recipe
Tacos de longaniza are cousins of the famous tacos al pastor, but instead of marinated pork they use spicy sausage slowly fried in a pan. In Mexico this is popular late-night food – after the cinema or a concert people line up at stands selling these tacos. At home you can recreate that vibe using good, spicy sausage and fresh toppings.
Tacos de longaniza have the same street-food character as tacos al pastor, but are even meatier and more intense in flavor thanks to long-fried spicy sausage. The combination of slightly caramelized sausage with juicy pineapple, fresh cilantro and lime juice creates an explosion of salty, spicy and sweet notes in every bite. It’s exactly the kind of food that in Mexico saves hungry night owls after a concert or a match.
Chef's tips
Fry the sausage until brown, slightly crispy bits start to appear on the bottom of the pan – that’s when the flavor is deepest and the fat is well rendered. Be careful not to dry out the tortillas: warm them briefly and keep them immediately under a clean cloth, otherwise they’ll start cracking when you fold them. If you’re using very fatty sausage, you can pour off 1–2 tablespoons of fat at the end so the tacos aren’t too heavy.
How to serve
Serve these tacos with well-chilled lager-style beer or a simple margarita on the rocks – the acidity will nicely balance the sausage’s heat. On the side, offer a bowl of crunchy red cabbage with lime or a simple tomato and cucumber salad to add freshness. This dish is perfect for evening get-togethers with friends on the balcony or for watching a game at home, when everyone assembles their own tacos.
Ingredients
- sausage - 400 g
- corn tortilla - 12 piece
- onion - 1 piece
- cilantro - 3 tablespoons
- pineapple - 150 g
- lime - 2 piece
- vegetable oil - 1 tablespoon
- tomato salsa - 150 ml
Preparation
- Peel the sausage if it has a casing and cut it into small cubes or crumble it with your fingers so it resembles ground meat.
- Peel and very finely chop the onion. Rinse, dry and chop the cilantro. Cut the pineapple into small cubes; if you’re using canned pineapple, drain it well.
- Heat the oil in a large pan over medium heat. Add the sausage and fry for 10–12 minutes, stirring often and breaking up the pieces, until the meat is well cooked, lightly browned and the fat has rendered out.
- When the sausage is ready, taste and, if needed, season with a little salt if it’s not salty enough (most spicy sausages are already well seasoned). Reduce the heat to low so the meat stays warm.
- Warm the tortillas in a dry pan for 30–40 seconds on each side, until soft and pliable. Keep them covered so they don’t dry out.
- Place a portion of hot sausage on each tortilla, then sprinkle with chopped onion, cilantro and pineapple cubes.
- Serve the tacos immediately with lime wedges for squeezing and a bowl of hot salsa for spooning on top.
Storage
Store leftover sausage filling in an airtight container in the fridge for up to 2 days and reheat thoroughly before serving again. Keep tortillas wrapped and reheat briefly in a dry pan or microwave.
