What makes menudo red

Reduce heat, and simmer 1 hour. Preheat the broiler. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat. Mix the hominy into the pot and continue cooking 1 hour. Serve with condiments as listed under ingredients.

Menudo is at it's best made a day ahead of time to allow the ingredients to "marry. Submit a Recipe Correction. My mom used to make this version of menudo when I was growing up, and I used to help her. I remember the recipe now that I am older and it definitely brought back some good memories from growing up in Mexico. I hope that you enjoy this recipe, and that you will give it a try — even if it is a little bit outside of your comfort zone!

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Learn how your comment data is processed. In New Mexico, we just go to the local grocery store To buy tripe, tongue, and oxtails.

For me, it's Smith's, Albertsons, Walmart, etc Plus, we have numerous carnecerias. I prefer Smith's for my meat. Happy cooking everyone. I am trying to use what we have in freezer.

Food bank gave me large package of beef tripas by Roomba. I have never eaten it before. Can I use this instead of the honey comb tripe? Please and thank you. Since I made this menudo, my granddaughter only wants to eat homemade.

There are five of us that eat it so I make triple your recipe and it's take better than any restaurant that I have ever eat it at. It was so good-easy to make and there were no leftovers. I love this recipe. Thank you so much for sharing. Steps 1. In large pot 2 gallons , place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked. To make the sauce: Remove stems from the chilies and soak in hot water for hours, until soft.

Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Season with salt and pepper to taste.