Browning the longaniza: Cut longaniza into 1" [2.5 cm]-long pieces. Heat oil in 3 qt [3 lt] pot over high heat. Add the longaniza and cook, stirring often until it browns (careful with splatters!). Discard excess fat (this will depend on how lean the longaniza is, it may not be needed).
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.
Simmering: Pour in tomato sauce and 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 and pepper to taste and stir in the cilantro. Remove from the heat.
Serving: Serve hot with Arroz Blanco (White Rice) and avocado.
Served alone (or with some avocado) this makes a great low-carb, keto friendly-dish.