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Tacos de longaniza

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Longaniza

Tacos de longaniza are tacos of longaniza, a long, thin, chile-seasoned pork sausage that is griddled or fried and chopped. A staple of Mexico City street stands, it is commonly paired with suadero in the mixed taco known as the campechano.

Contents
  1. The sausage
  2. In tacos
  3. Recipe
  4. Where to try it
  5. Reviews
  6. See also
  7. References

The sausage

Longaniza is a pork sausage of Spanish origin. Larousse Cocina describes meat marinated overnight in an adobo, then chopped and stuffed into pork casings that have been washed, dried in the sun and softened; the finished links are hung to dry and are sometimes smoked. Seasonings vary by place but can include pepper, bay leaf, clove, garlic, cinnamon, cumin, oregano, chile and vinegar, and some longanizas use only salt and pepper.

The dictionary distinguishes longaniza from chorizo by shape: it is thinner and is not tied off into individual links. Mexico News Daily adds that Mexican longaniza is typically maroon from achiote, paprika and guajillo, comes in more varied shapes than chorizo, and was traditionally made from cheaper pork cuts. Larousse adds that longaniza can be eaten fresh or cured and dried, and that recipes differ between Spain and Latin America.

In tacos

In Mexico longaniza is usually grilled or fried and served in tacos, with eggs or beans, or as a filling for antojitos. At Mexico City street stands it is cooked on the griddle alongside other meats, chopped and served on small corn tortillas. Longaniza mixed with suadero is a classic campechano, and taquerías also pair it with cecina and chicharrón; chorizo stands such as Ricos Tacos Toluca sell it next to their red and green chorizo. It also appears as an ingredient in other dishes, including many versions of tinga.

Mexico News Daily, writing about the sausage makers of Toluca, notes that longaniza came from Spain alongside chorizo and is longer than chorizo. In Mexico City, chorizo specialists such as Ricos Tacos Toluca sell longaniza tacos next to their red and green chorizo, cecina and queso de puerco, finishing them with fried potatoes, caramelized onions and house salsas. Larousse records that many versions of tinga, the Puebla shredded-meat stew, include longaniza.

Recipe

Makes About 12 tacos · Time: 20 minutes

Ingredients

  • 450 g Mexican longaniza
  • 1 tsp lard or oil
  • 4 spring onions (cebollitas), trimmed
  • 12 small corn tortillas
  • Chopped white onion and cilantro
  • Salsa verde and lime wedges

Steps

  1. Heat the lard in a heavy skillet or griddle over medium heat.
  2. Add the longaniza, whole or cut into 10 cm lengths, and cook, turning, until browned and cooked through, about 10 minutes. Cook the spring onions alongside.
  3. Move the sausage to a board and chop it into small pieces.
  4. Return it to the hot pan for a minute to crisp the edges.
  5. Warm the tortillas in the sausage fat and serve the longaniza on doubled tortillas with onion, cilantro, salsa, lime and a grilled spring onion.

If the longaniza is very soft, remove the casing and fry it crumbled like chorizo.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Longaniza". Larousse Cocina. Retrieved 2026-10-10.
  2. "State By Plate: The chorizo of México state". Mexico News Daily. Retrieved 2026-10-10.
  3. "Dónde comer tacos campechanos". Chilango. Retrieved 2026-10-10.
  4. "Ricos Tacos Toluca, la meca de los taquitos de chorizo". Chilango. Retrieved 2026-10-10.
Categories: Mexico City cuisine Pork tacos Sausage tacos Street food Taco types