Moronga

Method

1. 1 Strain the fresh pig's blood through a sieve to remove any clotted blood; clotted blood will result in a porous rather than smooth sausage.
2. 2 Sauté chopped shallots and chili peppers in pork fat for 5 minutes, let cool, then mix with blood along with epazote leaves and salt.
3. 3 Stuff the mixture into the sausage casings, filling them only about eight-tenths full because the blood will expand when boiled, and tie each casing in 10-cm sections.
4. 4 Boil in 80-degree water for exactly 40 minutes; it's cooked when a needle pokes it and no pink liquid comes out. Strong boiling water will cause the skin to crack open.
5. 5 Slice into rings and pan-fry for 3 minutes on each side until browned, then wrap in tortillas.