Menudo Rojo with hominy is a cherished dish from my childhood that evokes fond memories. My mom would make it on weekends, always including beef feet, and our uncles, aunts, and cousins would gather, eagerly competing for the feet. Menudo was a staple for New Year’s Eve or the following mornings, and we all eagerly anticipated it. You have the option to include beef feet or omit them, but be sure to top your bowl with chopped onions, cilantro, serrano peppers, and your favorite salsa, followed by a generous squeeze of lime juice. It pairs perfectly with corn tortillas or bolillo bread.#menudo
#pancita
#rachelcookswithlove
INGREDIENTS--------------------------
4 Lbs. Honeycomb Beef Tripe (cubes)
2 lbs. Beef feet (cut in half long way)
1 C. white clear vinegar (for soaking)
1 Garlic head cut in 1/2
1 1/2 tsp whole cumin
1 tsp Peppercorn
1 large onion cut in 1/2
Salt as needed (adjust as you go along)
3 large Bay leaves
1 Tbsp Mexican Oregano
5 1/2 Qt. water
15 medium Guajillo Chile pods (seeds and veins removed)
2 Chile Ancho (seeds and veins removed)
2 Chile Puya for a little heat (optional)
BLENDER INGREDIENTS-------------------------------
All hydrated Chiles
1 tsp Whole Cumin OR GROUND
1/2 tsp black peppercorn or pepper
3 cloves
1/2 tsp Mexican Oregano
3 tsp Garlic powder
3 tsp Onion powder
Salt as needed
4 Large garlic cloves
1/4 small onion (forgot to show)
2 1/2 C. Chile water
Corn Tortillas
TOPPINGS------------------
Chopped Onions
Chopped Cilantro
Chopped Serrano Peppers or favorite Salsa
lime wedges
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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