How to Make Mexican Menudo
Spicy and incredibly easy, this Mexican Menudo recipe is an adventure of flavors. Beef tripe is boiled in herbed beef stock and homemade guajillo sauce.
Ingredients
- 2 lbs beef honeycomb tripe
- 1 liter water
- ½ white onion
- 1 head garlic, (5 cloves)
- 1 branch fresh oregano
- 1 branch fresh rosemary
- salt, to taste
- 1 can beef stock
- 1 can hominy
- 2 potatoes, cut into medium-sized cubes
For Guajillo Sauce:
- 2 pasilla peppers
- 2 guajillo peppers
- salt and pepper, to taste
- cumin, to taste
- 1 clove garlic
Instructions
-
Clean the tripe with water and vinegar, and then rinse.
- Trim the fat around the edges of the tripe.
- Cut the Tripe into small chunks and add it to a pot with boiling water and cook for about 25 minutes.
-
Drain the water and rinse the tripe again. Set aside.
-
In a large, clean pot add a liter of water, garlic, onion, salt, fresh herbs, beef stock, potatoes, and tripe.
- Bring to a boil and let cook for 20 minutes.
Guajillo Sauce:
-
Remove the seeds and stem from the pasilla and guajillo peppers, and boil them for 15 minutes in water.
-
Drain the water and blend the softened peppers with one clove of garlic, salt, pepper, onion, and cumin. Strain the mixture with a strainer.
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Add the guajillo sauce and the hominy to the pot with the rest of the ingredients and let cook for an additional 10 minutes.
-
Serve with lime, onion, and cilantro. Enjoy!
Nutrition
- Sugar: 2g
- :
- Calcium: 60mg
- Calories: 132kcal
- Carbohydrates: 25g
- Cholesterol: 33mg
- Fat: 1g
- Fiber: 4g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 585mg
- Protein: 6g
- Saturated Fat: 1g
- Sodium: 40mg
- Trans Fat: 1g
- Vitamin A: 1104IU
- Vitamin C: 25mg
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