Menudo Rojo (Red Menudo) 50 made it; 40 reviews
Ready In 8 h 30 m 8 servings 225 cals
GUSTAVO6 0 Recipe by: GUSTAVO6 "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."
3 gallons water, divided 2 1/2 pounds beef tripe, cut into
1-inch pieces 6 cloves
garlic, finely chopped 1 large white onion, finely chopped 1
1/2 tablespoons salt 1
tablespoon ground black pepper 1 1/2 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 1/2 white
onion, chopped 1/4 cup
chopped fresh cilantro 2 limes, juiced Limes Large
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.
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