Menudo de Sonora
From elgourmand 13 years agoIngredients
- El Menudo: shopping list
- • 3 lbs tripe (menudo). If you get this cleaned and prepped from the butcher fine, if not get it ready. I recommend letting the butcher do the work. shopping list
- • 4 or 5 cloves garlic, crushed shopping list
- • Several small hot red chilies, your choice, jalapenos work here. shopping list
- • 2 onions, quartered shopping list
- • 3-4 bay leaves shopping list
- • 1 tsp salt shopping list
- • 1 tsp black peppercorns, cracked shopping list
- • 2 Tbs dry leaf oregano shopping list
- • 2 tsp cumin seed, crushed shopping list
- • 2 pigs feet, cleaned and cut in half if possible. shopping list
- • 2 cloves garlic, fine chop shopping list
- • 1 Tbs vinegar shopping list
- • 1 Tbs leaf oregano shopping list
- • 1 tsp cumin seed shopping list
- • grind of black pepper shopping list
- • dash of salt shopping list
- El Posole: (the hominy corn part) shopping list
- • A 2lb package of frozen or a one gallon can of hominy corn. shopping list
- • 3 cloves of garlic, crushed. shopping list
- El Chili: shopping list
- • ½ lb of whole dried red chilies. My notes don’t say a word about these so pick large ones that have good flavor and as much fire as you want but not more. Anaheim or poblano should work. shopping list
- • 2 clove garlic, minced shopping list
- • A pinch cumin seed shopping list
- • Tbs wine or vinegar shopping list
- • 1 tsp oregano shopping list
- • A pinch of salt shopping list
- • 1 tsp raw sugar shopping list
How to make it
- El Menudo:
- 1. Cut the menudo into one inch squares; drop into a pot of boiling water, simmer a few minutes and drain. Put back into pot of water and add the two pig’s feet, and add the first 7 of the menudo spices.
- 2. Put this on a very slow fire, or in a crock pot for several hours until very tender.
- 3. Drain, saving liquid. Wash tripe. Remove bones from feet.
- 4. Return feet and tripe to liquid, cool and reserve. Refrigerated, this keeps well, and freezes fairly well.
- El Posole:
- 1. In good size pot, cover the Posole (hominy corn)with water add the garlic and cook until tender.
- 2. Drain and let cool. If you’re not going to finish the menudo straight away put this in the fridge as soon as it cools a bit. Posole wants to ferment.
- El Chili:
- 1. Put the whole dry chilies in a hot frying pan and move about with a wooden spoon or spatula until just beginning to color. Be careful, they scorch easily.
- 2. Remove, let cool, remove stems and most of the seeds.
- 3. Cover with boiling water and let steep 15-20 minutes.
- 4. Run through a food mill or a food processor, discard skins.
- 5. Add the rest of the chili ingredients and simmer for a few minutes to blend everything together. Cool and refrigerate if not using soon. This is a basic Mexican chili sauce and can be used in a lot of other dishes.
- El Finish:
- To finish the Menudo, take a nice heavy Dutch oven or saucepan, and add:
- 1. 4 Cups Menudo tripe and liquid, divide it out evenly.
- 2. 3 Cups drained Posole Corn
- 3. 1 1/2 to 2 Cups Red Chile Sauce
- 4. Enough water, stock or beer if needed to make a fair bit of juice. Proportions are by taste so please yourself.
- Then add
- • 2 cloves garlic, fine chop
- • 1 Tbs vinegar
- • 1 Tbs leaf oregano
- • 1 tsp cumin seed
- • A dash of salt and fresh ground black pepper to taste
- Simmer for a few minutes, not too long. Serve with hot tortillas, and a small plate with a pile of dry oregano, some lime slices, piles of chopped cilantro, chopped onion, salt and some hot chilies.
- Menudo has been called "The Breakfast of Champions", and there is no better cure for a hangover.
- Step by step photos at the bottom of the page.
The Rating
Reviewed by 9 people-
Big high 5!
cuzpat in Sikeston loved it -
Sound very good to me!
goodeat in Benton loved it -
First Time I Saw Tripe....I Said Ewwwwww and Ewwwww. Then a Friend Had Tripe in A Stew Form Like This, But "Not This Menudo"...and I Liked It. So I Think I Would Like This Too. The Texture is Different, But I Do Like It. I Would Eat This, It Just Loo...more
chef_irish in Gainesville loved it
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