MENUDO CAN RECIPES

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MEXICAN MENUDO RECIPE - TABLESPOON.COM



Mexican Menudo Recipe - Tablespoon.com image

Provided by TABLESPOON.COM

Total Time 14 hours 0 minutes

Prep Time 2 hours 10 minutes

Yield 12

Number Of Ingredients 11

1 1/2 gallons water
3 lbs lean beef tripe, cut into pieces
1 onion, quartered
4 garlic cloves
1 bay leaf
1 can (14.5 ounces) cooked hominy or cacahuazintle corn
15 New Mexico dried red chili peppers
6 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon oregano
Salt and pepper to taste

Steps:

  • In large pot (2 gallons), place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked.
  • To make the sauce: Remove stems from the chilies and soak in hot water for 12-24 hours, until soft.*
  • Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Strain. Season with salt and pepper to taste.
  • Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
  • Serve in a soup dish with onions, oregano and fresh lemon juice to taste.
  • *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.

Nutrition Facts : Calories 139.6 , CarbohydrateContent 9.0 g, CholesterolContent 138.3 mg, FiberContent 1.5 g, ProteinContent 15.0 g, SaturatedFatContent 1.5 g, ServingSize 1 Serving, SodiumContent 444.2 mg, SugarContent 2.4 g

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     Soups, Stews and Chili Recipes    Soup Recipes

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

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MEXICAN MENUDO RECIPE - TABLESPOON.COM
From tablespoon.com
Total Time 14 hours 0 minutes
Cuisine Latin American
Calories 139.6 per serving
  • *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.
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  • Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.
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Tripe, beef, onion, and cilantro come together in this quick stew, similar to Mexican menudo. And it can be done in less than 1 hour thanks to cooking in the pressure cooker. Typically, cooking tripe would take 5 to 6 hours, but it is achieved in just 45 minutes in the pressure cooker.


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