BOLILLOS RECIPES

MEXICAN MENUDO | JUST A PINCH RECIPES

Mexican Menudo | Just A Pinch Recipes image

Menudo is a wonderfully aromatic soup made of tripe, hominy and chili, and is stewed for hours with garlic and other spices. the broth is rich, red, papery, and glistens with fat. It stimulates the senses, warms the insides, and clears the head. An excellent hangover cure ! Unfortunately, unlike the enchilada, taco, and tamale, menudo has not become a part of the popular Tex-Mex cuisine. Which is too bad because folks are missing a very tasty, palate pleasing soup.

Provided by Skip Davis @Grandpaskip

Categories Other Soups

Prep Time 15 minutes

Cook Time 3 hours

Number Of Ingredients 11

Ingredients

3 pound(s) tripe
3 pound(s) nixtamal (hominy) frozen, not canned
3 pound(s) fresh pig's feet cut in quarters
1 large onion,diced
1 bunch(es) green onions,cut in 1/4 " pieces
1 bunch(es) cilantro,chopped
2 tablespoon(s) oregano
1 tablespoon(s) freshly ground black pepper
1 tablespoon(s) red pepper flakes
1 - whole head of garlic broken into cloves
2 tablespoon(s) salt or to taste

Steps:

Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash Nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover.
Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
Serve with fresh cilantro, chopped green onion, chiltepin, lemon or lime wedges and toasted bolillos.
A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero

SLOW-COOKED SPICY PORTUGUESE CACOILA RECIPE: HOW TO MAKE IT

Slow-Cooked Spicy Portuguese Cacoila Recipe: How to Make It image

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. —Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 garlic cloves, minced
4 bay leaves
1 tablespoon salt
1 tablespoon paprika
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon ground cinnamon
1 large onion, chopped
1/2 cup water
12 bolillos or hoagie buns, split, optional

Steps:

Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

Nutrition Facts : Calories 489 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 1075mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

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