Longaniza en Salsa Verde (Sausage in Salsa Verde)

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Longaniza en Salsa Verde (Sausage in Salsa Verde)

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Salsa Verde
  • 1 pound tomatillos husks removed
  • 2 serrano chiles
  • 1/2 medium white onion
  • 1 garlic clove
  • 3 cups water
  • For the Longaniza
  • 2 tablespoons vegetable oil
  • 1/2 medium onion chopped
  • 1 pound Mexican longaniza casings removed
  • 1 garlic clove
  • cups cooked nopales thinly sliced or chopped
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh cilantro finely chopped
Difficulty:
Longaniza en salsa verde with nopales is a popular filling offered at Mexican fondas (small restaurants) and taco stands. This quick and easy filling is perfect for tacos, gorditas and sopes!

Longaniza is a flavorful Mexican sausage similar to Mexican chorizo. The main difference between the two is that longaniza is prepared with finely chopped meat, while chorizo is made with ground meat. Longaniza tends to be a little spicier than traditional chorizo. Both longaniza and chorizo are tasty Mexican sausages that can be used interchangeably in various recipes. Longaniza en salsa verde with nopales is a popular filling offered at Mexican fondas (small restaurants) and taquerías (taco stands). This quick and easy filling is perfect for tacos, gorditas and sopes, and can be served for either breakfast or dinner.

Directions

  1. Bring tomatillos, serrano chiles, onion, garlic and water to a boil in a medium saucepan over medium-high heat. Cover and reduce heat to low. Let simmer for 8 to 10 minutes until tomatillos have softened completely.
  2. Remove from heat and let cool slightly. Puree the tomatillos, chiles, onion, and garlic with 1 cup of the cooking water in a blender until smooth; season with salt to taste.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Saute the onion for 2 to 3 minutes until translucent. Add the longaniza and let cook, stirring occasionally, until lightly browned. Stir in the garlic, nopales, and salsa verde; season lightly with salt, if needed. Cover and reduce heat to low. Let simmer for 12 to 15 minutes. Garnish with chopped red onion and cilantro. Serve with warm corn tortillas.

Chef Notes


Substitute a 15-ounce can of your favorite green enchilada sauce for the homemade salsa verde.

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