Longaniza
Smoky Valladolid-style longaniza grilled whole until the casing snaps, then chopped and crisped on the plancha. Charred chiltomate — tomato blistered with habanero — is the classic Yucatecan counterpoint.
- Time
- 30 min
- Heat
- Yield
- 12 tacos
- Region
- Yucatán
Ingredients
Longaniza
Chiltomate
To build
Method
Char the tomatoes, habanero, and onion on a dry comal, turning until blistered and blackened in spots, about 8 minutes.
Coarsely mash or pulse the charred vegetables with salt into a rustic chiltomate — leave it chunky, and hold back half the habanero if you want it gentler.
Grill or sear the whole longaniza links over medium heat with a slick of oil, turning often, until deeply browned and cooked through, about 12 minutes.
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Rest the links a few minutes, then slice into thick coins and give the cut sides a quick sizzle on the hot plancha to crisp.
Warm the tortillas on the comal until pliable and lightly toasted.
Fill with longaniza, spoon over the chiltomate, and top with red onion, cilantro, and lime.
Build the plate
