Salchichas à la Mexicana
Salchichas à la Mexicana is a simple skillet sausage dish with caramelized onions, jalapeños, and tomatoes that comes together in under 15 minutes. Serve it warm in tortillas for an authentic, low-effort family meal.
Salchichas à la Mexicana is a simple skillet sausage dish with caramelized onions, jalapeños, and tomatoes that comes together in under 15 minutes. Serve it warm in tortillas for an authentic, low-effort family meal.
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Slice the onion into long strips, finely chop the jalapeño, and dice the roma tomatoes. Place all the prepared vegetables into a mixing bowl.
Slice the smoked sausage into rounds, about 1/4-inch thick.
Add the sliced sausage to a large skillet over medium-high heat. Cook, stirring occasionally, until the sausage begins to brown and release its grease.
Add the prepared onions, jalapeños, and tomatoes to the skillet with the sausage.
Season with salt and black pepper to taste.
Sauté the mixture, stirring frequently, until the vegetables have softened and everything is well combined, about 5-7 minutes.
Serve the salchichas à la mexicana warm in corn or flour tortillas.
Cool and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through.
Yes. Chorizo, Italian sausage, or andouille will work, though smoked sausage is traditional and requires no precooking.
Sauté for 5–7 minutes until the onions are soft and translucent, the tomatoes have broken down slightly, and everything is well combined.
Yes. Cool, refrigerate in an airtight container for up to 3 days, and reheat gently in a skillet over medium heat.
Substitute pickled jalapeños (add at the end to avoid overcooking) or use 1/2 teaspoon red pepper flakes for heat.
Yes. Double or halve all ingredients and maintain the 5–7 minute sauté time, adjusting only if your skillet size significantly changes.
