Menudo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2.5 pounds of tripe cut into small squares
2-1.5 pounds of a calfs foot cut into 4 pieces
3-1 union cut in half
4-1 head of garlic
5-1 large can of cooked hominy (Pozole)
6-salt
7-water
8-6 pasila pepper washed and with seeds removed
9-6 guajillo pepper washed with seeds removed
10-2 garlic cloves
11-1 chopped onion
12-8 sliced lemons
13-8 spoonfuls of powdered oregano
14-bread rolls
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Directions: |
Directions:
1.Slow cook in a pot of water the 12 peppers and 2 garlic cloves until the peppers soften.
2.Blend the peppers and garlic cloves along with the water they have been cooked in. Strain this mixture and set aside.
3.In a large pot with about 2 gallons of water put the calf's foot and tripe along with the onion cut in half and head of garlic and bring to a boil.
4.As it commences to boil skim the impurities from the surface as appropiate.
5.Cover the pot and continue cooking for approx. 3 hours until the meat softens.
6.Add the blended and strained mixture -step No. 2.
7.Season with salt and allow to boil for an additional 15 minutes.
8.Before removing the pot from flame, add the can of cooked hominy.
9.Serve. Menudo is traditionally served with each serving accompanied by small dished portions of powdered oregano and fresh chooped onion and eaten with bread rolls.
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