Hi, food folks! Jacob Allen here on Beyond the Bayou Today, bringing you a savory sensation straight from the kitchen: Easy Menudo Magic!
Imagine hearty meat, flavorful broth, and zesty spices all together in a big pot. This menudo recipe is super simple, even if you’re not a kitchen whiz.
Think warm bowls filled with tender meat, tangy broth, and hearty hominy. With just a handful of ingredients and simple steps, you’ll be diving into this delicious dish before you know it.
Great when you want something special, this menudo will be a hit with your crew. Let’s whip it up and enjoy the yumminess together!
Menudo Recipe
Equipment
- Large Pot
- Blender
- Serving Bowls
- Ladle
- Knife
- Cutting Board
Ingredients
- 1 Lb beef tripe cleaned and sliced
- 1 Lb pork shoulder cubed
- 1 Onion chopped
- 4 Cloves garlic minced
- 2 Tomatoes diced
- 1 Can 15 oz hominy, drained and rinsed
- 3 Dried guajillo chilies stemmed and seeded
- 1 Dried ancho chili stemmed and seeded
- 1 Tsp dried oregano
- 1 Tsp ground cumin
- Salt and pepper to taste
- 6 Cups beef or chicken broth
- 1 Bay leaf
- 2 Tbsps vegetable oil
- Lime wedges
- Chopped cilantro for garnish
Instructions
- In a large pot, heat vegetable oil over medium heat. Add onions and garlic, sauté until translucent.
- Add beef tripe and pork shoulder, cook until browned.
- Stir in diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 5 minutes.
- In a separate pot, boil dried chilies in water for 10 minutes. Drain and blend with a cup of broth until smooth.
- Pour chili mixture into the pot with meat. Add remaining broth and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until meat is tender.
- Stir in hominy and simmer for another 30 minutes.
- Adjust seasoning if needed. Serve hot with lime wedges and chopped cilantro.
Notes
- Allow the menudo to simmer for a longer time for a richer flavor.
- Remove the bay leaf before serving.
Nutrition
Time For My Personal Tips!
Tip 1: Soak the beef tripe in salted water overnight to remove excess fat and odor.
Tip 2: Toasting the dried chilies before boiling them enhances their flavor.
Tip 3: Use a combination of beef and chicken broth for a more complex flavor profile.
Tip 4: Leftover menudo tastes even better the next day as the flavors meld together.
Tip 5: Serve with warm corn tortillas or crusty bread to soak up the delicious broth.
Add Variety To Your Menudo Recipe:
- Add diced potatoes or carrots for extra heartiness.
- Incorporate a can of diced green chilies for a mild heat.
- For a spicier kick, add chopped jalapeños or serrano peppers to the broth.
