|
1
3
1/3
1+
1/2
3
1/3
-----
|
#
oz
c
t
T
c
---
|
Moronga Sausage (1)
Onion
Mint, fresh
Chili Jalapeño (2)
Salt
Oil
Water
-- Serve with
Tortillas, corn.
Sour Cream
Beer
|
Prep - (15 min)
- Strip casing off MORONGA and chop it quite small. Chop the
Meat small. Mix.
- Quarter ONION lengthwise and slice thin crosswise. Chop
MINT LEAVES coarse (measure is after chopping, lightly packed.
Mix.
- Cut JALAPEÑO into narrow strips about 3/4 inch long.
Make Filling - (15 min)
- In a coverable sauté pan or similar, heat Oil. Stir
in Onion mix and fry stirring until Onions are translucent.
- Stir in Jalapeños and fry stirring another 2 minutes or
so.
- Stir in Moronga and Salt, then Water. Bring
up to a boil and simmer covered about 12 minutes. Uncover and stir
to break up Moronga several times.
- Keep warm - or rewarm if made ahead.
Serving
- Heat TORTILLAS by whatever means you use. The photo specimen
was heated both sides on a 500°F/260°C iron comal.
- Lay Tortilla on a plate. Place a good dollop of warm
Filling across the center and fold one side over to match the
other. Hold it down for a few seconds until it will stay.
- Serve with a big dollop of Sour Cream in a small dish on the
side, and with plenty of Beer.
|