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. 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.
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 also check out my recipe for Boudin noir-Brussel sprout hash.
Boudin Noir Tacos
- 75 gr Boudin noir cut into chunks, black pudding will also work
- 1 tomato chopped, I prefer plum
- 1/2 green pepper chopped
- 1/2 onion chopped
- 3 cloves garlic chopped
- 10 small tortillas corn is definitely preferred in this case
- 1 tbsp chili powder freshly pounded ancho chili preferred, another chili will do in a pinch but try and find something smokey and sweet
- sunflower oil or other neutral oil, for frying (avoid olive oil as this will burn too quickly)
For the pickled shallots
- bunch shallots peeled, halved and thinly sliced
- 1/4 c apple cider vinegar
- 2 tbsp sugar
- 1 red chili deseeded and very thinly sliced
- bunch coriander
- lime cut into wedges
Make the pickled shallots
- Place the vinegar in a heavy based saucepan together with the sugar and salt to taste.
- Once the vinegar has reached a light simmer, stir to dissolve any remaining sugar, turn off the heat, pour over the shallots (in a heatproof bowl or jar, duh) and leave to cool.
Prepare the Boudin noir
- Heat some oil in a frying pan. Simmer down the onions and garlic until translucent.
- Once the onion and garlic have cooked through, add the chopped tomato and green pepper.
- Once the tomatoes and pepper have started to soften, add the Boudin noir and stir while this cooks through. This will take 5 to 10 minutes. Take off the heat and season to taste.
- Now heat a decent layer of sunflower oil in a second frying pan and add the chili.
- Once the oil and chili have begun to heat through, start frying your tortillas. You don't want them to crisp up entirely, just get a nice chew with some crunch to them while soaking them in oil.
- To serve, take two small tortillas, placing one on top of the other. Top them with a few spoonfuls of the Boudin noir mixture, a bit of pickled red onion, a few slices of fresh chili, a sprinkling of cilantro and a dash of lime juice.