AuthorBiteSizedEmbark on a flavor adventure with our Longganisa Ensalada Tacos. Each bite offers a symphony of textures and tastes, blending the richness of Filipino longganisa with the freshness of ensalada, creating a culinary experience that's both exciting and satisfying.
In a bowl, combine singkamas strips, thinly sliced onions and siling labuyo. Add ½ tablespoon salt and toss well.
In a saucepan, combine 1 tablespoon salt, vinegar, sugar, garlic, ginger, and ground black pepper.
Combine pickle sauce and singkamas/onions/siling labuyo strips until well incorporated. Let it stand for 1 hour to absorb flavor.
In a bowl, mix together all ingredients until well incorporated. Refrigerate until ready to serve.
In a small bowl, combine mayonnaise, ketchup, and garlic powder. Optional: squeeze a little bit of lemon juice. Set aside mayo sauce.
In a saucepan, fry minced vigan longganisa until brown.
In a taco shell, stack kesong puti, fried vigan longganisa, ensalada and singkamas atsara. Top with mayo sauce. Serve immediately.
Ingredients
Directions
In a bowl, combine singkamas strips, thinly sliced onions and siling labuyo. Add ½ tablespoon salt and toss well.
In a saucepan, combine 1 tablespoon salt, vinegar, sugar, garlic, ginger, and ground black pepper.
Combine pickle sauce and singkamas/onions/siling labuyo strips until well incorporated. Let it stand for 1 hour to absorb flavor.
In a bowl, mix together all ingredients until well incorporated. Refrigerate until ready to serve.
In a small bowl, combine mayonnaise, ketchup, and garlic powder. Optional: squeeze a little bit of lemon juice. Set aside mayo sauce.
In a saucepan, fry minced vigan longganisa until brown.
In a taco shell, stack kesong puti, fried vigan longganisa, ensalada and singkamas atsara. Top with mayo sauce. Serve immediately.
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