Moronga

Moronga, rellena, morcilla or mbusia is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican and Paraguay cuisine.^[1] Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours. It is served in a sauce, either "chile rojo" or "chile verde". It is also served in central Mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions and jalapeño peppers. This sausage is called "morcilla" in the Yucatán Peninsula, and it is almost always served along with other sausages (buche)^[2] and a mix of pickled onion, cilantro, and spices.^[3]^[4]

^ Alvarez, Natalia (2011-02-25). "Como hacer morcilla (Mbusia)". Tembi'u Paraguay (in Spanish). Retrieved 2024-07-05.
^ Condé Nast Traveler: A Local's Guide to the Best of Mérida, Mexico [1]
^ Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World [2]
^ Yucatán: Recipes from a Culinary Expedition, By David Sterling [3]

[1] Alvarez, Natalia (2011-02-25). "Como hacer morcilla (Mbusia)". Tembi'u Paraguay (in Spanish). Retrieved 2024-07-05.

[2] Condé Nast Traveler: A Local's Guide to the Best of Mérida, Mexico [1]

[3] Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World [2]

[4] Yucatán: Recipes from a Culinary Expedition, By David Sterling [3]

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