In a skillet, brown the longaniza. If it’s fresh, it’s easier to remove the casing. It will release juices; once it dries out, add oil if needed. Stir occasionally and lower the heat.

In a separate skillet, add the peppers (washed and dried) and brown them with a little oil (if they’re wet, the oil will splatter). On a griddle or skillet, roast the tomatoes (also washed).

Be sure to turn the peppers and tomatoes regularly so they don’t burn on one side.

Meanwhile, check the longaniza—it should be almost ready. Remove the tomatoes and peppers from the heat. Place them in your blender, add the garlic, and pulse just enough to break up the peppers and make a chunky salsa.

Once ready, add the salsa to the longaniza and top with cubes of queso fresco. Check for salt, since the longaniza is already salty. This chilorio is great for filling tamales, gorditas, making tacos de canasta, tortas, and many other dishes.

I used it in Chilorio Tamales—you can find my masa recipe on Cookpad—or serve it as a main dish for breakfast or lunch.

Or try it in delicious gorditas pellizcadas, with flour or corn tortillas.