If you love Mexican food and have not yet eaten longaniza, you’re missing out on an important piece of the cuisine and have yet to experience one of the tastiest Mexican dishes out there. Longaniza, sometimes called chorizo, is a sausage dish that originated in Spain but was brought over by Spanish conquistadors to Mexico and has become something of an everyday staple. You might find it to be such an important part of the country’s cuisine that it will one day even be awarded the status of national dish.
Choose The Right Longaniza
These days, there are so many different types of Mexican Longaniza to choose from pork, beef, and even chicken. When it comes to cooking them, you have a few options. You can either grill the meat or fry it in a pan with some oil. To grill the meat, use a hot grill and be careful not to overcook the meat. To fry it in a pan, you will need about 2 tablespoons of oil for every 1/2 pound of longaniza, and heat your pan on medium-high heat until it’s very hot before adding the meat. Cook for 3-5 minutes on each side until browned then serve with your favorite toppings like lettuce and tomato or guacamole and sour cream!
Preheat The Pan
1. Preheat a pan on medium heat and add cooking oil to coat the bottom of the pan.
2. Add finely chopped onion to the pan, stirring occasionally until it starts to brown.
3. Next, add ground beef and cook until browned and all the liquid has evaporated, stirring occasionally so that no large clumps form.
4. Once browned, lower heat to simmer and add canned or jarred minced chipotle peppers, tomato sauce (1 cup), diced tomatoes with juice (14 oz.), dark beer (12 oz.), Worcestershire sauce (1/4 cup), dried oregano leaves (1 tsp.), salt (1/2 tsp.), sugar (1/2 tsp.)
Add The Longaniza
The best way to cook this type of sausage is to bake it in the oven. This recipe will take about 30 minutes, but you can decrease that time by using a pressure cooker or crock pot.
First, heat your oven to 350 degrees Fahrenheit and set out a wire rack. Place your organizes on the wire rack so that they are not touching each other. Bake them for about 30 minutes and then remove them from the oven and let them cool for five minutes before slicing into them with a sharp knife. Enjoy!
Cook Until Done
1. Create a large pot of water and bring it to a boil.
2. Season the boiling water with salt, pepper, and ground cumin.
3. Add the longaniza sausage to the pot and cook for about 8-10 minutes until fully cooked through and no longer pink on the inside.
4. Drain the sausage in a colander over the sink and then transfer it to a cutting board or plate to cool for about 5-7 minutes before slicing it into 1/4 inch rounds (or desired thickness).
Remove From Heat
This dish is best served with tortillas, avocado slices, cilantro, and lime wedges.
First, you’ll need to cook the longanisa for about 8-10 minutes on high heat. When it’s done cooking you’ll want to let it cool for a few minutes before dicing it up into small pieces.
Once the meat has cooled down a bit dice it up into small pieces and put them in a large skillet over medium-high heat. You’ll want to use a combination of vegetable oil and butter to fry the pieces of longanisa until their crispy brown on all sides. Once they’re done frying add 1/2 cup of water or chicken broth and 2 tablespoons of tomato paste.
1. Take a pan and heat it over medium-high heat.
2. Add the olive oil and onions to the pan and cook until they’re translucent about 5 minutes.
3. Add minced garlic, chilies, salt, black pepper, cumin, and oregano to the pan and stir everything together for 1 minute.
4. Throw the ground pork into the pan and cook it until there’s no pink left in any of it, about 8-10 minutes depending on how thick your pieces are cut.