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desertcpl
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Menudo recipe wanted
well lets get the recipe section going for this year,, we just love good Mexcian food
how about some good Menudo recipes for us Gringos.
and Pozole recipes
[Edited on 1-3-2011 by desertcpl]
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Feathers
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I almost tried to make it... but prepping the tripe was too time-consuming.
Now I just buy it (para llevar) from a curbside Vendor.
Once home, I add a generous amount of chile powder.
IMO, Red Menudo is tastier than White Menudo.
Sorry I couldn't be of much help.
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desertcpl
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I know its very time consuming when you really start from stratch.
first time I had it was with a Mexican famliy , it was a Holiday.
boy was it great
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sanquintinsince73
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I've got a good recipe. Let me jot it down and I'll transfer it to this thread.
Now you got me thinking, maybe I'll make some this weekend.
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desertcpl
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YUM.. we will bring the beer and tortillas
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Skipjack Joe
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Menudo is one of the worst things I've ever tasted. It's like chewing on rubber.
Others that made the list:
1. aspic -
2. sweet breads
Eating cow brains is probably at the very bottom, though.
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Feathers
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| Quote: | Originally posted by Skipjack Joe
Menudo is one of the worst things I've ever tasted. It's like chewing on rubber.
Others that made the list:
1. aspic -
2. sweet breads
Eating cow brains is probably at the very bottom, though. |
Evidently, you've never had good Menudo... or Sweetbreads. 
Cow Brains hold zero appeal for me.
Lutesfisk is my #1 BLECH!
[Edited on 2-5-2011 by Feathers]
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Mexicorn
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3 to 4 Lbs of well washed Beef tripe.
Cut into Small bite sized pieces this is very labor intensive.
1 or two or three Beef Hoofs which can be purchased at your local Butcher.
Heres the important part Cook for at least eight hours until the tripe is no longer chewy and the meat falls off the bone.
Add one onion cut in half and a few cloves of garlic .
One can of large white hominy (Teasdale).
Two cans if you like the Granos.
One or two cans of Las Palmas red sauce. Las Palmas Enchilada sauce works just as well.
A few tablespoons of California Chili powder which is pre-bagged and found in the Hispanic spices area of your local grocer.
Cook a few more hours and voila enjoy after you cut up a mess of lemon.
Add Fresh cut onion Oregano and dried red pepper to taste.
helpful tips
Northgate markets throughout San Diego and LA sell the tripe already chopped up into bite sized pieces.
The best corn tortillas that are superior to any other machine made I've ever tasted can be purchased at Santa Fe meats on Main Street in Chula Vista
just off the 5.
Now Margie will you Please Please post your recipe for Perogies on your website?
Thanks in advance-
Corny
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desertcpl
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thanks
but what is Granos
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Pompano
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I agree with Igor...Menudo really sucks. If you must eat..for some weird reason...this is what I do.
Open a nice big can of Dinty Moore's Beef Stew and add a tiny spring of ..ugh..cilantro.
Personally, I hate that soapy cilantro taste.. but to each his own.
I do what the voices in my tackle box tell me.
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Agavedaze
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New Mexico (Santa Fe) Style Green Chile Pork Posole
Although this is a late response to your inquiry, and there are wonderful recipes posted already, I'll throw this into the mix. This is a New Mexico
style thick green chile posole. Meats, chiles, and toppings can be easily switched for those things available in Mexico. This recipe applies fresh
ingredients, as such it takes 2-3 hours to prepare. Good for a cold day activity maybe.
New Mexico (Santa Fe) Style Pork Green Chile Posole
5 tablespoons (or so) olive oil, lard, or fat from the pork roast for browning the meat, onions, and garlic
Flour for dredging (gluten free flour can be used)
1 tablespoon cumin powder
1 tablespoon whole dried Mexican oregano
1 tablespoon dried mustard powder
1 tablespoon mesquite seasoning (optional)
1 tablespoon finely ground fresh black pepper
1 tablespoon kosher salt
2 lbs. pork shoulder (bone-in)
2 medium white onions (fine chopped)
7 cloves fresh minced garlic
1 108 oz. can cooked white or yellow hominy
30 - 40 full-size mild or medium Hatch (Anaheim) chiles or Poblano chiles
(roasted, peeled, seeded and chopped). Use rubber gloves to work with chiles.
Chicken or pork stock (only enough to just cover other stew ingredients in the pot)
Kosher salt and ground pepper to taste
Dry the pork roast and cut into bite-size cubes. Dredge cubes in flour. In large pot, carefully brown the pork in oil or pork fat. Lift the meat out
of the pot and set aside. In the remaining oil or fat, whisk in dry seasonings, stirring continuously over moderately low heat for 8-10 minutes. Sauté
onions and garlic in the oil and seasonings. Add more oil or fat if necessary. Return the meat to the pot with the bone. Add hominy and green chilies
to the pot. Pour in
the stock to just cover the stew ingredients and slow-cook for at least 2-3 hours. Season to taste with additional salt and pepper. Garnish bowls of
stew with grated cheddar or Monterey Jack cheese, tomatoes, avocado, cilantro, sour cream or Mexican crema.
A day without salsa is like a day without sunshine.
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The Gull
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Mexicorn - perfect recipe. Just start with honeycomb tripe.
I used to be able to find nixtamal in bags in the refrigerated section of a local market. Don't know where to look anymore.
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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fishabductor
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Menudo is mexico's version of what to do with lips, a-holes and every other disgusting thing. In the US they make hotdogs with it, here it's Menudo.
Just like the 70-80's band by the same name...it plain sucks..IMHO
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desertcpl
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thanks for the recipes for Menudo and Posole
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The Gull
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| Quote: | Originally posted by fishabductor
Menudo is mexico's version of what to do with lips, a-holes and every other disgusting thing. |
Then you best stand back from the pot for fear of being tossed in...
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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irenemm
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Menudo only sucks if you never had good menudo.
Stop in on Sunday Buffet and you will see how good, really good menudo is.
If you don't want that then try our Pozole. Or any ones of our other 21 items and fruit bar, dessert bar, salad bar, and omlette station.
fresh homemade corn tortillas.
But menudo is breakfast of the champs
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Martyman
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Both the Pozole and menudo I've had were lousy. I will not give up though and I will search the globe to find good food! I am Super Fat Guy!
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Bajahowodd
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I'm good with pozole. However. the menudo thing really exemplifies what impoverished cultures do to survive. Tripe? Give me a break.
Maybe it has become some sort of iconic weekend dish, but the bottom line is that its roots come from hungry poor people. Hardly something to
celebrate. IMO
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Oso
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Why do most places only have menudo on the weekend?
Because it's one of the world's best hangover cures.
According to Fred Sanford, the best menudo was found in El Segundo.
I like it, but only the red. The white is tasteless.
It's also called panzita.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Skipjack Joe
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Exactly.
You fillet a fish and eat the muscle tissue. Nobody eats the intestines. It doesn't matter what sauces you cook them in or how well you wash them.
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