Entree: Mexico – Yucatan – Longaniza de Valladolid (Spiced pork longaniza from Valladolid, Yucatán, typically grilled or pan-seared and served with tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 4 links Longaniza de Valladolid, approx. 1 lb (454 g) total
- 1 tbsp (15 g) achiote (annatto) paste
- 2 tbsp (30 ml) orange juice, preferably bitter or Seville-style if available
- 1 tbsp (15 ml) white vinegar
- 3 cloves garlic, minced
- 1 tsp (5 g) dried Mexican oregano
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 tsp) fine sea salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil or rendered pork fat for cooking
- 8 corn tortillas
- 1 cup (150 g) thinly sliced red onion
- 1/3 cup (80 ml) white vinegar (for quick-pickling onions)
- 2 tbsp (30 ml) fresh lime juice
- Fresh cilantro sprigs for garnish
- Lime wedges for serving

Instructions

1. If your longaniza is already seasoned and fresh, you can skip the marinade and proceed to cook; otherwise, mix the achiote paste, orange juice, white vinegar, minced garlic, oregano, cumin, black pepper, and 1/2 tsp (2.5 g) salt to make a loose adobo. Toss raw longaniza links in the adobo and refrigerate for at least 1 hour or up to overnight.
2. Quick-pickle the onions by placing sliced red onion in a bowl with 1/3 cup (80 ml) white vinegar, 2 tbsp (30 ml) lime juice, a pinch of salt, and let sit while the sausage rests or up to 30 minutes.
3. Heat a skillet or grill over medium-high heat and add the vegetable oil or a little rendered pork fat. Cook the longaniza links, turning frequently, until evenly browned and cooked through, about 12–15 minutes (internal temp 160°F / 71°C for fresh pork sausage). If links are large, cover loosely in the last 5 minutes to ensure through cooking.
4. Warm corn tortillas on the grill or in a dry skillet. Slice the cooked longaniza into pieces or split the casings and crumble if preferred.
5. Serve the longaniza on warm tortillas topped with pickled onions, fresh cilantro, and lime wedges. Adjust salt and serve immediately.