Browning the longaniza: Cut longaniza into 1" [2.5 cm]-long pieces. Heat skillet over high heat. Add the longaniza and cook, stirring often until it browns (careful with splatters!). Remove and discard excess fat if necessary but leave a couple of tablespoons for sautéing vegetables in the next step.
Cooking tayota: Once the longaniza is browned, lower heat to medium. Stir in onion, garlic, and bell pepper. Cook stirring for 30 seconds. Add tayota and cook stirring for another 30 seconds, lower heat if it looks like it might burn. Pour in tomato sauce and stir.
Simmering: Pour in 2½ cups [0.6 liter] of water and add oregano. Lower heat and simmer covered until the tayota is cooked through, stirring often to cook uniformly (soft, but not too mushy, it takes around 15-20 minutes). Once the tayota is cooked-through, season with salt to taste and stir in the cilantro. Remove from the heat.
At the beginning of the preparation, I'd rather not add salt, as longaniza can be quite salty. Once it's ready, adding salt to taste may be necessary.Served alone (or with some avocado) this makes a great low-carb, keto friendly-dish.