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Menudo Estilo Norteno

Menudo Estilo Norteno recipe image
This Mexican soup features Calf's foot (1 to 1-1/2 lb, Water, Honeycomb tripe, Chiles anchos, Onion. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1310.2
Dietary: Gluten-free, Vegetarian
Description
This Mexican soup features Calf's foot (1 to 1-1/2 lb, Water, Honeycomb tripe, Chiles anchos, Onion. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Calf's foot (1 to 1-1/2 lb)
  • 4 quart Water
  • 2 pound Honeycomb tripe
  • 3 lg Chiles anchos
  • 1 Large Onion
  • 2 Canned, peeled green chiles
  • 3 Cloves Garlic, peeled
  • 1 1/2 cup Canned hominy
  • 6 Peppercorns
  • 1 teaspoon Oregano
  • 2 teaspoon Salt, or to taste
Directions
  1. 1
    Cut the calf's foot into four pieces.
  2. 2
    Cut the tripe into small squares.
  3. 3
    Put them into the pan with the onion, garlic, peppercorns, salt, and water.
  4. 4
    Cover and bring to a boil.
  5. 5
    Lower the flame, open the windows(!) and
  6. 6
    simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft.
  7. 7
    Meanwhile, toast the chiles anchos well on a dry skillet, turning them from time to time until the skin is charred.
  8. 8
    Slit them open (wearing rubber gloves, if you like keeping your skin) and
  9. 9
    remove the seeds and veins.
  10. 10
    Grind them dry to a fine powder.
  11. 11
    Add it to the pot as the meat is cooking.
  12. 12
    Remove the pieces of the calf's foot from the pan, and when they are
  13. 13
    cool enough to handle, strip off the fleshy parts.
  14. 14
    Chop them roughly and return them to the pan.
  15. 15
    Add the hominy and continue cooking the menudo slowly, still uncovered, for another two hours.
  16. 16
    Adjust the salt to taste.
  17. 17
    Sprinkle with oregano and serve

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1310.2kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.3g7%
Cholesterol 66.0mg22%
Sodium 10503.5mg438%
Total Carbohydrate 284.9g95%
Dietary Fiber 38.3g154%
Sugars 190.7g
Protein 73.4g147%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 112, anchos, boiling, calfs, canned, chiles, estilo, foot, garlic, green, hominy, honeycomb, menudo, mexican, norteno, onion, oregano, peeled, peppercorns, salt
Read it online: https://www.chefs-mate.com/recipe/menudo-estilo-norteno/