Tacos de Moronga – Boudin Noir Tacos

By Mieke

My manperson’s family has a vacation home in France, where many good sausages can be found. Since my mother-in-law (not by law, but by ease of communication) found out I am into sausages she brings me back a bunch from the local market. My order is always the same: duck, merguez, chorizo and Boudin noir.

As Boudin noir always comes in one big piece and my manperson doesn’t eat them, I needed a plan. Those fuckers are heavy and having them plain is kind of meh, to me.

Tacos de Moronga: Black Pudding Tacos

A quick Google around led me to these amazing black pudding tacos from Mexican Food Memories. I’m sure there are textural differences between Boudin noir, the black pudding sold in Mexico and the UK and ‘bloedworst’ sold here. Still, it’s all blood and fat so it works either way. I say this without ever having tasted a real Mexican black pudding taco.

The recipe may look complex but is surprisingly easy. You will need the tang from the pickled shallots and lime. And you will need to fry your tortillas. Be sure to invite a friend, this shit is festive.

How do you eat Mexican Boudin Noir tacos?

The recipe might look complex at first but it really isn’t that hard. You do really need the acidity from the pickled shallots and the lime to break up the fattiness of the sausage. And you really need to fry your tortilla skins to get some extra texture going in this dish.

Also be sure to invite someone over for dinner, because this really is a rather festive affair. This dish should do you nicely as a main for lunch, brunch or dinner. With maybe a light, tangy salad on the side.

Squeamish eater? Sorry

Unfortunately for more squeamish eaters I don’t have an alternative protein to black pudding to make these tacos work. You could try any of my other taco recipes.

If Boudin noir and black pudding are totally your thing, be sure to check out my recipe for Boudin noir-Brussel sprout hash.

Tacos de Moronga - Mexican Boudin Noir Tacos

Dorothy Porker
Hearty Boudin noir or black pudding tacos with refreshing shallot pickles and lime juice, perfect for a gathering of non-fussy eaters.
Prep Time 25 minutes
Cook Time 15 minutes
Course Brunch, Dinner, Lunch, Main course
Cuisine Mexican
Servings 2


  • Small saucepan
  • Heatproof bowl or jar
  • Twee large skillets or frying pans


For the pickled shallots (optional)

  • 6 medium shallots peeled and thinly sliced
  • 1/4 c - 60 ml apple cider vinegar
  • 2 T - 30 gr sugar
  • pinch salt

For the topping

  • 3 oz - 75 gr Boudin Noir or black pudding cut into chunks
  • 1 medium tomato chopped, I prefer plum tomatoes
  • 1/2 green bell pepper chopped
  • 1/2 medium onion chopped
  • 3 cloves garlic finely chopped

For the taco shells

  • 10 small tortillas corn really is preferred in this case
  • 1 T - 15 gr chili flakes or powder ancho is preferred
  • neutral oil for shallow frying

To finish

  • 1 large red chili deseeded and thinly sliced
  • bunch coriander finely chopped
  • 1 lime cut into wedges


Make the pickled shallots (optional)

  • You can buy ready-made shallots in a pinch, but in Europe I've found it's hard to find a store-bought pickle that comes close to the freshness of Mexican pickles.
  • Place 1/4 c - 60 ml of vinegar in a heavy based saucepan together with 2 T - 30 gr of sugar and a pinch of salt.
  • Once the vinegar has reached a light simmer, stir to dissolve the sugar, turn off the heat, pour over the 6 sliced shallots (in a heatproof bowl or jar) and leave to cool.

Make the toppig

  • Heat some oil in a frying pan. Simmer down the 1/2 a chopped onion and 3 chopped cloves of garlic until translucent.
  • Once the onion and garlic have cooked through, add 1 chopped tomato and 1/2 a chopped green pepper.
  • Once the tomatoes and pepper have started to soften, add 3 oz - 75 gr of Boudin noir in chunks and stir while this cooks through. This will take 5 to 10 minutes. Take off the heat and season to taste.

To fry the taco shells

  • Heat a decent layer of neutral oil in a second frying pan and add 1 T - 15 gr of chili flakes.
  • Once the oil and chili have begun to heat through, start frying your tortillas one by one. You don't want them to crisp up entirely, just get a nice chew in the middle with some crunch to the edges.

Assemble your Boudin Noir tacos

  • To serve, take 2 small tortillas, placing one on top of the other. Top them with a few spoonfuls of the Boudin Noir mixture, a bit of pickled shallots, a few slices of fresh chili, a sprinkling of coriander and a squeeze of fresh lime juice.


Any remaining pickles will keep for about a month in a closed container in the fridge.
Keyword black pudding, boudin noir, Mexican food, tacos, tacos de moronga

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