Menudo Estilo Norteno Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Calfs foot, 1 to 1-1/2 lb
4 quart: Water,
2 lbs: Honeycomb tripe,
3 large: Chiles anchos,
1 Large: onion,
2: Canned, peeled green chiles
3 Cloves: garlic, peeled
1 1/2 cup: Canned hominy,
6: Peppercorns,
1 tsp: Oregano,
2 tsp: Salt, or to taste
Directions:
Cut the calfs foot into four pieces. Cut the tripe into small
squares. Put them into the pan with the onion, garlic, peppercorns,
salt, and water. Cover and bring to a boil. Lower the flame, open the
windows(!) and simmer uncovered for about 2 hours, or until the tripe
and foot are just tender but not too soft. Meanwhile, toast the
chiles anchos well on a dry skillet, turning them from time to time
until the skin is charred. Slit them open (wearing rubber gloves, if
you like keeping your skin) and remove the seeds and veins. Grind
them dry to a fine powder. Add it to the pot as the meat is cooking.
Remove the pieces of the calfs foot from the pan, and when they are
cool enough to handle, strip off the fleshy parts. Chop them roughly
and return them to the pan. Add the hominy and continue cooking the
menudo slowly, still uncovered, for another two hours. Adjust the
salt to taste. Sprinkle with oregano and serve.
Source from luhu.jp
squares. Put them into the pan with the onion, garlic, peppercorns,
salt, and water. Cover and bring to a boil. Lower the flame, open the
windows(!) and simmer uncovered for about 2 hours, or until the tripe
and foot are just tender but not too soft. Meanwhile, toast the
chiles anchos well on a dry skillet, turning them from time to time
until the skin is charred. Slit them open (wearing rubber gloves, if
you like keeping your skin) and remove the seeds and veins. Grind
them dry to a fine powder. Add it to the pot as the meat is cooking.
Remove the pieces of the calfs foot from the pan, and when they are
cool enough to handle, strip off the fleshy parts. Chop them roughly
and return them to the pan. Add the hominy and continue cooking the
menudo slowly, still uncovered, for another two hours. Adjust the
salt to taste. Sprinkle with oregano and serve.
Source from luhu.jp