Menudo Receta – Grandpa’s Mexican menudo uses authentic ingredients and freshly made chile. Pair with some homemade tortillas for the “breakfast of champions”. Enjoy!
Servings 12 Quarts
- 12 one quart wide-mouthed mason jars
- 2 lbs. dried chile ancho stems and seeds removed
- 15 lbs. menudo-tripe
- 3 heads garlic tops cut off to expose garlic
- 2 large onions
- 1 pkg pigs or cows feet
- 3 Tbsp. kosher salt
- 3 Tbsp. Mexican oregano
- 2 cans hominy (2lb. cans)
- Remove seeds and stems from the dried chile and place in medium sized pot. Add water to pot until just barely covered. Bring water to boil and simmer for 30 minutes, stirring occasionally, until softened. Remove chile from the water, making sure to reserve the cooking liquid, and place into blender. Blend on high until a smooth paste is formed, adding some of the reserved liquid as needed.
- Open the and remove the tripe from the package. Wash thoroughly. If using whole tripe, cut into 1 1/2 inch squares and add to pot.
- Add beef or pigs feet to pot along with quartered onions and garlic.
- Fill pot to cover all ingredients, cover and bring to a boil. Once the water is boilng, reduce heat to low and simmer for 4 1/2 hours.
- Add 1 cup of chili paste and stir into pot. Then add 3 tablespoons of salt and 3 tablespoons of oregano, stir well.
- Add hominy and stir until evenly distributed. Taste for seasonings and adjust to your liking. Simmer menudo for another 30-45 minutes.
- Server with your favorite toppings (cilantro, onions, tortillas and avocados)
This is the most authentic recipe for Menudo I’ve found! Thanks for sharing it!