Longanisa Tinga Tacos
4 pack Four Star Longanisa Sausage, casing peeled
1 Onion, diced
2 Tablespoons Chipotle peppers in adobo sauce, chopped
¼ cup Enchilada sauce
1 teaspoon cumin, ground
1 Red onion, diced
¼ cup Cilantro, chopped
¼ cup Salsa (your favorite brand)
1 pack Corn tortillas
2 Tablespoons Olive Oil
2 teaspoon sea salt
¼ cup Cilantro
½ cup Sour Cream
3 Tablespoons Lime juice, fresh
1 teaspoon sea salt
Smash the longanisa sausages with a fork.
In a saute pan over high heat, add crushed sausage and cook for 3-4 minutes or until browned. Add cumin and onions and cook for 3 more minutes.
Add the chipotle peppers and enchilada sauce. Simmer for about 4 minutes until the sauce is slightly thickened and coats the sausage meat.
Meanwhile, add the red onions and cilantro in a bowl, mix and set aside.
Char corn tortillas over an open flame for about 30 seconds on both sides.
Spoon some avocado crema on tortillas, pile high with the Longanisa sausage mixture and garnish with the red onion and cilantro. Top with a squeeze of lime and your favorite salsa.
Add all ingredients to a blender or food processor and blend until smooth, scraping sides down as needed. Transfer to a container and set aside.