Ingredients for servings:

tocineta

8 teaspoons

pork belly or fat

scallion

1 pound

scallion, minced

char

2 cups

minced chard

pork fat

½ cup

pork fat (from the casings or bought separately)

salt

1 tablespoon

salt

garlic

1 tablespoon

garlic

chicken cubes

1

beef bouillon cube

turmeric

1 teaspoon

color* or turmeric

white rice

¾ cup

white rice

scallion

1

whole scallion

oil

1 tablespoon

lard or oil

salt

1 teaspoon

salt

thyme

2 tablespoons

fresh thyme leaves

cilantro

1 tablespoons

minced cilantro

cinnamon

1 tablespoons

minced cimarrón*

mint leaves

2 tablespoons

minced mint leaves

oregano

2 tablespoons

minced oregano

poleo

1 teaspoons

minced poleo* or additional mint

pork blood

2 cups

pork blood or Pork casings, clean

chicken cubes

2

beef bouillon cubes (Cooking Stock)

cilantro

4

sprigs cilantro (Cooking Stock)

cinnamon

4

leaves cimarron* (Cooking Stock)

oregano

4

sprigs oregano (Cooking Stock)

salt

2 tablespoons

salt (Cooking Stock)

  1. 8 teaspoons pork belly or fat

  2. 1 pound scallion, minced

  3. 2 cups minced chard

  4. ½ cup pork fat (from the casings or bought separately)

  5. 1 tablespoon salt

  6. 1 tablespoon garlic

  7. 1 beef bouillon cube

  8. 1 teaspoon color* or turmeric

  9. ¾ cup white rice

  10. 1 whole scallion

  11. 1 tablespoon lard or oil

  12. 1 teaspoon salt

  13. 2 tablespoons fresh thyme leaves

  14. 1 tablespoons minced cilantro

  15. 1 tablespoons minced cimarrón*

  16. 2 tablespoons minced mint leaves

  17. 2 tablespoons minced oregano

  18. 1 teaspoons minced poleo* or additional mint

  19. 2 cups pork blood or Pork casings, clean

Cooking Stock

  1. 2 beef bouillon cubes

  2. 4 sprigs cilantro

  3. 4 leaves cimarron*

  4. 4 sprigs oregano

  5. 2 tablespoons salt


Instructions:

  1. In a medium pot place the pork fat and sauté the scallion for 5 minutes. Add the chard, pork fat from the casings, salt, garlic, bouillon cube, and color. Cook for 5 minutes more. Set aside and cool.

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  2. In a small pot, over medium heat place the rice, whole scallion, lard, and salt; sauté for 1 minute. Add 1½ cups of water, bring to a boil and simmer until you can see the rice on the surface. Lower the heat to minimum, cover, and cook for 15 minutes. Uncover, fluff with a fork, remove the whole scallion, and set aside to cool completely.

  3. In a very large mixing bow,l mix the cooked scallions, prepared rice, thyme, cilantro, cimarrón, mint, oregano, and poleo with the blood. The amount of blood is only enough to moisten all the other ingredients; the mixture should be wet but not runny.

  4. Fill the casings with the mixture. Tie carefully with string.

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  5. In a large pot place 3½ quarts of water, the 2 bouillon cubes, cilantro, cimarron, oregano, and salt, and bring to a boil. Simmer for 15 minutes.

  6. Drop the sausages into the simmering stock and cook for 30 minutes or until they release clear juices when poked.

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  7. Remove from the pot, discard the stock, and set aside to cool. Refrigerate for later use, or barbecue or fry just enough to reheat and serve.

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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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