Photograph of the finished Longaniza de Valladolid

Mexico · Xúc xích longaniza xào Valladolid

Longaniza de Valladolid

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Longaniza sausage Longaniza sausage 2.6 lb
  • Photograph of Achiote spice Achiote spice 3.5 oz
  • Photograph of Orange Orange 4
  • Photograph of Shallots Shallots 2.4
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Black beans Black beans 1.1 lb
  • Photograph of Avocado Avocado 2
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Cut the smoked longaniza sausage into pieces and fry in a dry pan for 8 minutes.
  2. 2 Fry the sausages until the fat renders out, using it as stir-fry oil; adding more oil makes the dish greasy.
  3. 3 Mix achiote with freshly squeezed orange juice, then pour it into the pan and stir for 3 minutes.
  4. 4 Soak sliced red onions in vinegar with chili peppers for 20 minutes to make them sour and crispy.
  5. 5 Cook the black beans until tender, then mash them and stir-fry until the mixture thickens.
  6. 6 Serve the sausages with cornbread, mashed beans, pickled red onions, avocado, and herbs.
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