There are two types of morcon I remember, the beef roulade of my grandmother, that’s thinly sliced beef sirloin stuffed with El Rey’s chorizo de bilbao, Vienna sausage, eggs, carrots and pickles simmered for hours in rich tomato sauce. And then there’s the morcon from Everybody’s Café (similar to the embotido) which I surmise is a combination of ground beef and ground pork, mixed with chorizo de bilbao and all other morcon ingredients, wrapped in sinsal (pork intestinal lining that looks like an artwork) and simmered in a sauce that has lots of the chorizo de bilbao, and perhaps pimenton to add to that flavorful thick sauce.
