Plate with Moranga Sausage Taco
(click to enlarge)

Moronga Sausage Tacos


Mexico   -   Tacos Moronga
Serves:
Effort:
Sched:
DoAhead:  		 4 lunch
**
30 min
Most		 An excellent lunch dish, flavorful and filling (2 per person - 3 or 4 for construction workers and the like). This recipe makes around 10 6 inch tacos. The filling can be made a day or more ahead. See Comments for variations.




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3
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c

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Moronga Sausage (1)  
Onion
Mint, fresh
Chili Jalapeño (2)
Salt
Oil
Water
-- Serve with
Tortillas, corn.
Sour Cream
Beer
Prep   -   (15 min)
  1. Strip casing off MORONGA and chop it quite small. Chop the Meat small. Mix.
  2. Quarter ONION lengthwise and slice thin crosswise. Chop MINT LEAVES coarse (measure is after chopping, lightly packed. Mix.
  3. Cut JALAPEÑO into narrow strips about 3/4 inch long.
Make Filling   -   (15 min)
  1. In a coverable sauté pan or similar, heat Oil. Stir in Onion mix and fry stirring until Onions are translucent.
  2. Stir in Jalapeños and fry stirring another 2 minutes or so.
  3. Stir in Moronga and Salt, then Water. Bring up to a boil and simmer covered about 12 minutes. Uncover and stir to break up Moronga several times.
  4. Keep warm - or rewarm if made ahead.
Serving
  1. Heat TORTILLAS by whatever means you use. The photo specimen was heated both sides on a 500°F/260°C iron comal.
  2. Lay Tortilla on a plate. Place a good dollop of warm Filling across the center and fold one side over to match the other. Hold it down for a few seconds until it will stay.
  3. Serve with a big dollop of Sour Cream in a small dish on the side, and with plenty of Beer.
NOTES:
  1. Moronga:   This is the Latin American version of Pork Blood Sausage, related to the Spanish Morcilla, but larger, coarser and with more vegetables. For details see our Sausages page.
  2. Jalapeño Chili:   One Jalapeño makes this recipe quite mild. Some may want to use two, or even more. For details see our Chilis.
  3. Comments:   Some recipes start the oil with a thinly sliced clove of Garlic (or two). Some recipes use a sprig of Epazote with the mint, and some use all Epazote (maybe 1/4 cup) - for details see our Epazote page. Pápalo or Pipicha would also work well, but I haven't seen them mentioned - for details see our Daisy Herbs page. In Guatemala, some chopped tomato may be added. Some recipes add a modest amount of diced Tomatillo along with the Jalapeno. This filling is also used with bread sandwiches.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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