CROCKPOT MENUDO RECIPES

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MENUDO ROJO (RED MENUDO) RECIPE | ALLRECIPES



Menudo Rojo (Red Menudo) Recipe | Allrecipes image

Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.

Provided by GUSTAVO6

Categories     Soup

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

3 gallons water, divided
2 ½ pounds beef tripe, cut into 1-inch pieces
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1 ½ tablespoons salt
1 tablespoon ground black pepper
1 ½ tablespoons dried oregano
2 tablespoons ground red pepper
5 de arbol chile peppers
6 japones chile peppers, seeds removed
6 cups canned white or yellow hominy, drained
½ white onion, chopped
¼ cup chopped fresh cilantro
2 limes, juiced

Steps:

  • In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
  • Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
  • Preheat the broiler.
  • Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
  • Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

Nutrition Facts : Calories 225.1 calories, CarbohydrateContent 31.8 g, CholesterolContent 139.2 mg, FatContent 5.3 g, FiberContent 6 g, ProteinContent 14.3 g, SaturatedFatContent 1.5 g, SodiumContent 1679.1 mg, SugarContent 5.6 g

SLOW COOKER TACO SOUP RECIPE | ALLRECIPES



Slow Cooker Taco Soup Recipe | Allrecipes image

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Provided by Janeen Barlow

Categories     Taco Soup

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Steps:

  • In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  • Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts : Calories 361.8 calories, CarbohydrateContent 37.8 g, CholesterolContent 48.5 mg, FatContent 16.3 g, FiberContent 8.5 g, ProteinContent 18.2 g, SaturatedFatContent 6.2 g, SodiumContent 1356 mg, SugarContent 8.7 g

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