Black Pudding Tacos (Tacos de Moronga)

History & Origin

Moronga tacos are one of the most fascinating examples of culinary syncretism in Mexican gastronomy: moronga - also called morcilla in other Spanish-speaking countries - is a blood pudding seasoned with oregano, chilli and herbs, whose tradition arrived in Mexico with Spanish conquistadors and their techniques for butchering and making full use of the pig. However, in Mexico moronga acquired its own identity, incorporating local chillies such as serrano, green chilli and Oaxacan pasilla in its preparation, and becoming a central ingredient in the offal cookery of Oaxaca, Guerrero, Chiapas and Mexico City. In Oaxaca, where the culture of pig slaughter has a deeply rooted festive and communal tradition, moronga is prepared during family matanzas (slaughters) and sold in local markets such as the Mercado de Abastos and Mercado 20 de Noviembre. For tacos, the preparation is simple and direct: moronga is sliced thickly and fried in oil or lard until golden outside but tender within. The contrast between the crispy crust and soft interior is what makes these tacos so special. They are served with charred onion, green chilli and always with a good molcajete salsa that cuts through the richness of the blood with acidity and heat.