Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, menudo de la frontera (border menudo). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Menudo de la Frontera (Border Menudo) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Menudo de la Frontera (Border Menudo) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have menudo de la frontera (border menudo) using 13 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Menudo de la Frontera (Border Menudo):
- Prepare Menudo main ingredients
- Get 6 lb menudo or beef honeycomb tripe
- Make ready 1 can Large can of white posole (hominy) 6lb 9oz. can
- Get 1/2 onion
- Prepare Chile Colorado or Red Chile sauce
- Prepare 16 Long dried red chiles
- Take 5 dried cayenne peppers (Chile de Arbol)
- Take 3/4 can tomato sauce: 4 oz
- Get 1 tsp Crushed dried oregano
- Take 1/2 clove garlic minced
- Make ready 1 silver dollar size section of onion
- Prepare 2 tsp salt
- Prepare boiled chile water
Menudo is an integral cornerstone of our culture. I call it border menudo because this is the style of menudo we eat on the northern border (southern American border). Menudo changes everywhere you go, this is our version and obviously my. Menudo de la Frontera (Border Menudo) Menudo is an integral cornerstone of our culture.
Instructions 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.
Menudo changes everywhere you go, this is our version and obviously my. Menudo de la Frontera (Border Menudo) Menudo is an integral cornerstone of our culture. I call it border menudo because this is the style of menudo we eat on the northern border (southern American border). Menudo changes everywhere you go, this is our version and obviously my favorite. Menudo is considered a breakfast food reserved for Sunday morning family breakfast (whole family).
So that’s going to wrap it up for this special food menudo de la frontera (border menudo) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
