Tacos de Moronga - Mexican Boudin Noir Tacos
Hearty Boudin noir or black pudding tacos with refreshing shallot pickles and lime juice, perfect for a gathering of non-fussy eaters.
Equipment
- Small saucepan
- Heatproof bowl or jar
- Twee large skillets or frying pans
Ingredients
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
Instructions
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.
Notes
Any remaining pickles will keep for about a month in a closed container in the fridge.