Salchichas a la Mexicana
(sahl-CHEE-chahs ah lah meh-hee-KAH-nah)
Secretos de la Abuela – The Magic in the Pantry (Hacks & Foundations)
This isn't about hunting down artisanal chorizo; the humble salchicha—a pack of supermarket franks—is a beloved weeknight staple, and in Mexican home kitchens, "a la mexicana" is a magic incantation meaning whatever you're cooking is about to be bathed in the colors of the flag: green chilies, white onions, and red tomatoes. Sliced on a bias and sizzled in a cast-iron skillet until golden and the jalapeños hiss, then stewed in a fresh tomato sauce, it transforms into a deeply comforting guisado. Warm a stack of flour tortillas and eat it straight from the pan.
Ingredients
- neutral vegetable oil or pork lard1 tbsp
- Mexican-style sausages or turkey hot dogs12 oz
- white onion1/2 med
- serrano or jalapeño peppers2 small
- garlic1 large clove
- Roma tomatoes4 large
- Knorr chicken bouillon powder1/2 tsp
- salt and black pepperto taste
- fresh cilantro2 tbsp
Method
- 01
Sear the sausages.
Heat the oil in a large skillet over medium heat. Add the sliced sausages and let them sizzle for 4 to 5 minutes, tossing occasionally, until they develop a deeply golden, crispy exterior. Do not skip this sear, or the sausages will turn mushy when stewed.
- 02
Build the sofrito.
Push the browned sausages to the edges of the pan. Add the diced white onion to the center and cook for 2 minutes until it softens and turns slightly translucent. Add the garlic and green chilies, sauté for 1 more minute until wildly fragrant, then mix everything together.
- 03
Simmer the guisado.
Stir in the diced tomatoes and the chicken bouillon powder. Turn the heat down to medium-low and cover the skillet. Let it simmer gently for 5 to 7 minutes. The heat will break down the tomatoes, releasing their natural juices to deglaze the pan and create a thick sauce. Only add a splash of water if your tomatoes are exceptionally dry.
- 04
Season and finish.
Remove the lid to find the tomatoes melted into a chunky sauce clinging to the sausages. Taste and adjust seasoning with salt and pepper, keeping in mind the sausages and bouillon are already salty. Stir in the cilantro right before turning off the heat, and serve immediately alongside warm tortillas.
Notes
The melty cheese upgrade.
For a deeply nostalgic, kid-friendly variation, sprinkle a handful of shredded Oaxaca or Monterrey Jack cheese over the finished dish. Put the lid back on for 2 minutes off the heat until the cheese becomes a gooey blanket.
From Cook Mexican in America.