Receta Para Menudo: A Delicious Mexican Stew

Introduction

Ingredients

• 2 pounds of beef tripe
• 2 cans of hominy
• 1 onion, chopped
• 4 cloves of garlic, minced
• 3 dried chili peppers
• 1 tablespoon of dried oregano
• 1 tablespoon of cumin powder
• 1 tablespoon of salt
• 1 lime, cut into wedges
• Cilantro, chopped, for garnish

Instructions

1. First, prepare the beef tripe. Rinse it thoroughly with cold water and trim off any excess fat or membrane. Cut it into bite-sized pieces and set it aside.
2. Next, heat a large pot over medium-high heat. Add the chopped onion and minced garlic and sauté them until they are soft and fragrant, about 5 minutes.
3. Add the beef tripe to the pot and sauté it with the onion and garlic for about 10 minutes, until it is lightly browned on all sides.
4. Add enough water to the pot to cover the beef tripe by about 1 inch. Bring the water to a boil and then reduce the heat to low. Cover the pot and let the tripe simmer for 2-3 hours, until it is tender.
5. While the tripe is simmering, prepare the chili pepper sauce. Remove the stems and seeds from the dried chili peppers and soak them in hot water for about 20 minutes, until they are soft.
6. Drain the chili peppers and place them in a blender or food processor. Add 1 cup of water, the oregano, cumin, and salt. Blend the mixture until it is smooth.
7. After the tripe has simmered for 2-3 hours, add the chili pepper sauce to the pot. Stir well to combine.
8. Add the hominy to the pot and stir it in. Bring the stew to a simmer and let it cook for another 30 minutes, until the hominy is tender.
9. Season the menudo with additional salt and pepper, to taste. Serve the menudo hot, garnished with chopped cilantro and lime wedges on the side.

Nutrition

• Calories: 310
• Protein: 23g
• Carbohydrates: 22g
• Fiber: 4g
• Fat: 12g
• Sodium: 1300mg

Conclusion