Mexican 20 min

Tacos de Moronga y Nopales

Name: Tacos de Moronga y Nopales
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb moronga (blood sausage) or longaniza, sliced; 2 nopales (cactus pads), cleaned and cut into thin strips; 1 white onion, thinly sliced; 2 serrano chiles, minced; 3 cloves garlic, minced; 2 tablespoons vegetable oil; Salt to taste; 16 small corn tortillas; ½ cup fresh cilantro; Salsa verde and lime wedges for serving

comfort-foodgluten-free

Ingredientsfor 2

380

Cal

20g

Protein

36g

Carbs

18g

Fat

11 lb moronga (blood sausage) or longaniza, sliced
22 nopales (cactus pads), cleaned and cut into thin strips
31 white onion, thinly sliced
42 serrano chiles, minced
53 cloves garlic, minced
62 tablespoons vegetable oil
7Salt to taste
816 small corn tortillas
9½ cup fresh cilantro
10Salsa verde and lime wedges for serving

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Instructions

1
Boil nopal strips in salted water for 8 minutes until tender and the slimy texture has been rinsed away. Drain and rinse well under cold water.
2
Heat oil in a large skillet over medium-high heat. Cook onion until softened, 4 minutes. Add garlic and serranos and cook 2 minutes.
3
Add the sliced moronga and cook over medium heat for 3–4 minutes until cooked through and slightly crispy at the edges. Add the drained nopales and toss everything together. Season with salt and cook 2 more minutes.
4
Warm tortillas over an open flame. Serve the moronga and nopal mixture in double-stacked tortillas with fresh cilantro, salsa verde, and lime. A distinctively earthy, umami-rich taco.