Authentic Sunday Menudo Recipes

AUTHENTIC MENUDO

Authentic Menudo image

Adapted from my friend Veronica's recipe, adding measurements. Add as much or as little chili powder as you would like.

Provided by piranhabriana

Categories Mexican

Time 3h10m

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 11

Ingredients

12 cups chicken broth
3 lbs beef tripe, cut into cubes
4 pig, feet
6 garlic cloves, chopped
2 tablespoons Mexican oregano
1 (2 1/2 ounce) packet fiesta brand menudo seasoning
1 tablespoon salt
4 tablespoons chili powder
30 ounces white hominy
30 ounces yellow hominy
3 cups water

Steps:

Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours.
Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour.
Serve with corn tortillas and limes if desired.

Nutrition Facts : Calories 405.5, Fat 11.6, SaturatedFat 3.5, Cholesterol 206.8, Sodium 2676.4, Carbohydrate 42, Fiber 8.3, Sugar 3.7, Protein 32.8

AUTHENTIC SUNDAY MENUDO

Authentic Sunday Menudo image

The original Mexicancomfort food... great to nurse a hongover after you celebrate too much on Saturday nights or to just enjoy anytime. We make this for the day after all of our parties, weddings, etc. You'll love it... WARNING: it is a tad bit on the spicy side, but not too bad! If you can eat at most mexican food restaurants without whining, this will be fine for you. If you think mild salsa is hot, maybe try this w/o the pequins and the cayenne. Please review! :)

Provided by AZRoxy63

Categories Mexican

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs honeycomb beef tripe
1 1/2 lbs pork knuckles
8 quarts water
3 large white onions, peeled and quartered
1 head garlic, peeled and chopped roughly
2 tablespoons salt
1 tablespoon oregano
1 teaspoon cayenne pepper
2 lbs hominy, frozen
1 bunch green onion
1 1/2 tablespoons red pepper flakes
6 dried chile pequins, seeds removed
2 (8 ounce) cans diced green chilies
2 white onions, finely diced
2 bunches cilantro, chopped coarsely
10 limes, quartered
tortilla

Steps:

Wash tripe thoroughly and cut into bitsize (1") pieces.
Rinse knuckles and place in pot along with cut up tripe.
Add water and bring to boil.
Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.
Cover and reduce heat to a simmer.
Cook 3 hours until tripe is almost clear and jelly-like.
Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.
Throw out bones from the knuckles.
Stir in hominy and cook another hour with the pot covered.
Serve with sides of chopped onion, cilantro, and lime quarters.

Nutrition Facts : Calories 117.3, Fat 1.1, SaturatedFat 0.2, Sodium 1788.9, Carbohydrate 27.4, Fiber 5.5, Sugar 6.3, Protein 3.1

MENUDO ROJO (RED MENUDO)

Menudo Rojo (Red Menudo) image

This is the perfect red menudo. It takes a long time to cook so you may want to try this on a weekend if you work outside the home, but believe me, it so very good and actually quite simple to prepare. This is a meal in itself. This is fairly spicy, but you can adjust the heat level by reducing the amount of ground red pepper. Enjoy!

Provided by Happy Hippie

Categories Beef Organ Meats

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 gallons water, divided
2 1/2 lbs beef tripe, cut into 1-inch pieces
6 garlic cloves, 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 (cayenne)
5 chili peppers, de arbol
6 chili peppers, japones (seeds removed)
6 cups hominy, canned drained (yellow or white)
1/2 white onions, chopped and or 1/2 green onion, sliced
1/4 cup chopped fresh cilantro
lime wedges or lemon wedge
crushed red pepper flakes
dried oregano
corn tortillas (to accompany) or flour tortilla (to accompany)

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 chopped 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 and continue cooking 1 hour.
Serve with condiments as listed under ingredients.
Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".

Nutrition Facts : Calories 255.5, Fat 6.9, SaturatedFat 2.1, Cholesterol 172.3, Sodium 1755.5, Carbohydrate 27.9, Fiber 5.3, Sugar 6.8, Protein 20.8

MENUDO

Menudo image

Make and share this Menudo recipe from Food.com.

Provided by Marites ladio

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup diced liver
2 1/2 cups diced pork
3 diced potatoes
1/3 cup boiled garbanzo beans
3 medium tomatoes
3 cloves garlic, pounded
1 medium onion, sliced
1/2 cup water (in which pork was cooked)
1/2 tablespoon pimenton
shortening
salt

Steps:

Cook pork in water to cover until tender.
Dice.
Saute garlic,onion and tomatoes in shortening.
Add pork and liver and continue sauteing for 5 minutes.
Add water and salt,and pimenton (to color).
Add potatoes and cooked garbanzos.
Cook until potatoes are done.

Nutrition Facts : Calories 178.3, Fat 0.6, SaturatedFat 0.1, Sodium 75.7, Carbohydrate 39.6, Fiber 5.9, Sugar 4.9, Protein 5.4

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