TacosEasyFree

Longaniza Tacos

Name: Longaniza Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 100 ml Soured cream; 12 Corn tortillas; 2 tbsp Vegetable oil; 2 Potato; 150 g Refried beans; 4 tbsp Red salsa; 1 to taste Salt; 300 g Longaniza sausage

30 min (10 prep + 20 cook) Easy 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 16 May 2026

Fried longaniza sausage with golden potatoes in corn tortillas with beans and soured cream.

About this recipe

Fried longaniza sausage with golden potatoes, served in a corn tortilla with refried beans, soured cream, and green salsa. A speciality of Puebla and Oaxaca, rooted in Spanish charcuterie tradition adapted with Mexican ingredients.

History & Origin

Longaniza is one of the great legacies of the Spanish colonisation of Mexico. Brought by the conquistadors as a pork preservation technique - similar in concept to chorizo but with a thicker texture and different flavour - longaniza was adapted in each Mexican region using local ingredients: achiote in Yucatán, ancho chilli and cinnamon in Oaxaca, poblano chillies and spices in Puebla. In Puebla, the longaniza poblana is a source of regional pride. Its markets - especially the Mercado 5 de Mayo and the Mercado de la Acocota - have stalls dedicated exclusively to fresh longaniza, produced by small family butcher's shops with recipes passed down through generations. Something similar occurs in Oaxaca: the oaxacan longaniza, more heavily spiced and with prominent achiote, is an essential element of tlayudas. The longaniza taco is an honest and hearty preparation. The longaniza is fried in its own fat on a hot griddle until golden and lightly crisp on the outside. The potatoes cook alongside it, absorbing all the fat and flavour. It is served on a tortilla with refried beans as a base, soured cream, and green or red salsa. It is the perfect breakfast for a long day ahead.

Estimated cost

£8.40

Total cost

£2.10

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

490

Calories

24g

Protein

38g

Carbohydrates

28g

Fat

Fibre

610mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the longaniza into 1 cm slices or crumble it by hand (depending on whether it is cased or loose). Cook on a griddle or pan over a medium-high heat without oil: the longaniza releases its own fat.
💡 Do not pierce whole longaniza if it is in a casing - let it brown first and then cut it. This way it retains its juices.
2
When the longaniza is golden (8–10 minutes), add the cooked potatoes to the same pan. Mix well so the potatoes absorb the fat and colour. Cook for a further 5 minutes until the potatoes are golden.
3
Heat the tortillas on a dry griddle, 30 seconds per side. For longaniza tacos, a double tortilla is also customary.
4
Spoon the longaniza and potato mixture over the tortillas. Top with crumbled fresh cheese, soured cream, chopped onion, coriander, and salsa. Squeeze lime to taste.
💡 Some people add a spoonful of refried beans as a base on the tortilla before the stew.