Grandmas Perfect Menudo Recipes

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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

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

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

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