menudo de la frontera border menudo

Ingredients menudo de la frontera border menudo

Menudo main ingredients
6 lb menudo or beef honeycomb tripe
1 can Large can of white posole (hominy) 6lb 9oz. can
1/2 onion
Chile Colorado or Red Chile sauce
16 Long dried red chiles
5 dried cayenne peppers (Chile de Arbol)
3/4 can tomato sauce: 4 oz
1 tsp Crushed dried oregano
1/2 clove garlic minced
1 silver dollar size section of onion
2 tsp salt
boiled chile water

how to make menudo de la frontera border menudo

Dice your tripe (menudo) to the size of nickels, careful to trim fat

This is fat, remove as much as possible

Once meat is cut wash thoroughly, first wash water below

Repeat 3 times, minimum 3 washes but recommend 4. Menudo will be greasy if not washed properly.

Water should look less cloudy, menudo will take a pale appearance. Last wash water below

In a large stock pot filed with water place menudo to cook with 1/2 an onion

Cook with a rolling boil for 3 hours until meat tender

After 3 hours add full can of hominy with water, should replenish lost stock due to boiling

Boil 30 more min

Chile: take long red dried chiles remove stems and seeds

Boil chiles 10 min until soft, save boil water

In a blender combine all the sauce ingredients. Use the chile boil water as the base for the sauce.

Blend on high for 5 min

Once blended add whole blender of chile to the boiling menudo, soup will turn red

Cook with sauce for additional 15 min. Salt to taste (note: this will be a lot of salt because a lot of soup) salt and taste broth until your desired flavor is reached.

Boil after salt for 15 min

Serve with pan Blanco and enjoy. Add oregano, lime, crushed red pepper as toppings per bowl.