HOT AND SPICY OREGANO RECIPES RECIPES

Steps:

• "HOT and SPICY MENUDO Rinse tripe well and drain in several changes of cold water. Put in a pot with lemon juice and salt. Add cold water to cover and bring to full rolling boil. Drain, chill and when cool enough to handle, dice in bite sized pieces. Add onion, bay leaf, and saltwater (just to cover) with tripe. Put together in a pressure cooker - bring up to pressure #2 on the modern ones over high heat, reduce to simmer and cook 1 hour and 10 min. BLENDED CHILIES While the tripe is cooking, de-stem (and if you want it milder deseed) chilies. Place on baking pan and bake 350 for 5-7 minutes. Careful not burn; this will be aromatic and hot. Put in sauce pot and cover with chicken or light beef/veal broth. Let soak until chilis are very tender. When tender, blend dried/soaked chilies and stock. In large soup/stock pot saute onions, Pasilla chiles, and jalapenos in grapeseed or canola oil. Stir often. Add chilies, broth, cumin, bay leaves, Mexican oregano, hominy corn. Bring to boil and skim often. When tripe has cooked, add blended chilies mix, let cook together at least 45 minutes - slowly; longer is better if you are not in a competition. GARNISHES Arrange on attractive dishes. When serving you can do all the garnishes or let your guests do their own. I often mix cabbages, radishes, chilis and cilantro. "

Steps:

• Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
• Boil for 5 minutes and then remove from heat.
• To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
• Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
• Can also be kept in airtight containers in refrigerator.
• Makes 8-9 cups.