Are you looking for recipe inspiration? Menudo de la Frontera (Border Menudo) special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Menudo de la Frontera (Border Menudo) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Menudo de la Frontera (Border Menudo), starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Menudo de la Frontera (Border Menudo) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Menudo de la Frontera (Border Menudo) is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Menudo de la Frontera (Border Menudo) estimated approx. 4 hours.

Well, this time, let's try it, and vary the Menudo de la Frontera (Border Menudo) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Menudo de la Frontera (Border Menudo) using 13 ingredient type and 17 manufacturing steps. Here's how to make the dish.

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). I have been designated the family menudo host and have been making it for years, so if you have ANY questions please ask.

Ingredients and spices that need to be prepared to make Menudo de la Frontera (Border Menudo):

1. Menudo main ingredients
2. 6 lb menudo or beef honeycomb tripe
3. 1 can Large can of white posole (hominy) 6lb 9oz. can
4. 1/2 onion
5. Chile Colorado or Red Chile sauce
6. 16 Long dried red chiles
7. 5 dried cayenne peppers (Chile de Arbol)
8. 3/4 can tomato sauce: 4 oz
9. 1 tsp Crushed dried oregano
10. 1/2 clove garlic minced
11. 1 silver dollar size section of onion
12. 2 tsp salt
13. boiled chile water

Steps to make a Menudo de la Frontera (Border Menudo)

1

Dice your tripe (menudo) to the size of nickels, careful to trim fat

2

This is fat, remove as much as possible

3

Once meat is cut wash thoroughly, first wash water below

4

Repeat 3 times, minimum 3 washes but recommend 4. Menudo will be greasy if not washed properly.

5

Water should look less cloudy, menudo will take a pale appearance. Last wash water below

6

In a large stock pot filed with water place menudo to cook with 1/2 an onion

7

Cook with a rolling boil for 3 hours until meat tender

8

After 3 hours add full can of hominy with water, should replenish lost stock due to boiling

9

Boil 30 more min

10

Chile: take long red dried chiles remove stems and seeds

11

Boil chiles 10 min until soft, save boil water

12

In a blender combine all the sauce ingredients. Use the chile boil water as the base for the sauce.

13

Blend on high for 5 min

14

Once blended add whole blender of chile to the boiling menudo, soup will turn red

15

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.

16

Boil after salt for 15 min

17

Serve with pan Blanco and enjoy. Add oregano, lime, crushed red pepper as toppings per bowl.