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Old 26-10-2008, 09:07 PM posted to rec.food.cooking
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Default Menudo

Fortunately for Victor this one doesn't contain hominy. I happen to love
hominy. But Victor isn't the end all-be-all know everything thing person
when it comes to Menudo.

1 kg tripe, cubed
1 kg cow's feet, cut in eights
1 whole garlic head
2 onions, quartered
2 sprigs oregano
salt to taste

Put all those ingredients in a large stock pot, cover with water and
simmer until tender, 2 or 3 hours. Replenish with hot water to ensure
the meat is always covered. Let cool to room temperature. At this point
you can debone the feet and cut the meat in smaller pieces.

4 large tomatoes, charred on a dry skillet or broiler
4 guajillo chiles, soaked in hot water until soft

1/2 onion, charred
1 liter chicken stock
2 liters of cooking broth

Blend the tomatoes, chiles, onions with a bit of stock. Heat the oil in
a large dutch oven and add the contents of the blender. Let cook for 5
minutes or so, add the rest of the stock and broth and bring to a boil.
Add the meats and simmer for 10 minutes.

Serve with lime juice, crushed chiles de arbol (for those who want it
hot), chopped onion and dry oregano. And lots of corn tortillas.

Jill


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Old 26-10-2008, 11:15 PM posted to rec.food.cooking
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Default Menudo

In article ,
"jmcquown" wrote:

Fortunately for Victor this one doesn't contain hominy. I happen to love
hominy. But Victor isn't the end all-be-all know everything thing person
when it comes to Menudo.


I can't stand hominy either. ;-) I'd probably use canned corn in it's
place. g


1 kg tripe, cubed
1 kg cow's feet, cut in eights


Calves feet work for me and are available locally, but one could
substitute pigs feet. I see mexican cooks do that around here all the
time.

I mostly use them for Calves foot jelly (there is a batch in the 'fridge
right now).

1 whole garlic head
2 onions, quartered
2 sprigs oregano
salt to taste

Put all those ingredients in a large stock pot, cover with water and
simmer until tender, 2 or 3 hours. Replenish with hot water to ensure
the meat is always covered. Let cool to room temperature. At this point
you can debone the feet and cut the meat in smaller pieces.

4 large tomatoes, charred on a dry skillet or broiler
4 guajillo chiles, soaked in hot water until soft

1/2 onion, charred
1 liter chicken stock
2 liters of cooking broth

Blend the tomatoes, chiles, onions with a bit of stock. Heat the oil in
a large dutch oven and add the contents of the blender. Let cook for 5
minutes or so, add the rest of the stock and broth and bring to a boil.
Add the meats and simmer for 10 minutes.

Serve with lime juice, crushed chiles de arbol (for those who want it
hot), chopped onion and dry oregano. And lots of corn tortillas.

Jill


Gods this sounds good! Stored to disk.

Thanks Jill!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama


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