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Mexican blood sausage sliced and simmered in tangy tomatillo green salsa. A traditional protein-rich dish with deep, earthy flavors that adventurous eaters and families will appreciate.
Prepare the salsa: In a saucepan over medium-high heat, combine tomatillos, serrano peppers, garlic cloves, and enough water to cover. Simmer for 8 minutes until tomatillos turn pale green and softened.
Transfer the cooked tomatillos, peppers, and garlic to a blender. Add cilantro and half of the sliced onion. Blend until smooth.
In a large skillet, heat the vegetable oil over medium heat. Add the remaining onion and sauté for 2-3 minutes until fragrant but not browned.
Pour the blended salsa into the skillet with onions. Sprinkle with kosher salt and black pepper. Simmer gently over medium-low heat for 5 minutes, stirring occasionally.
Slice the moronga into 1/2-inch thick rounds. Gently add the slices to the simmering salsa. Reduce heat to low, cover, and cook for 10-12 minutes, turning once halfway through, until moronga is heated through and flavors meld.
