Main CourseDinnerLunch

Mexican Menudo Rojo

Name: Mexican Menudo Rojo
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 porsiyon
Cuisine: mexican
Ingredients: 1.000 g beef tripe cleaned, cut into 1-inch pieces; 1 adet white onion halved; 6 diş garlic peeled; 2 adet bay leaf; 2 çay kaşığı salt; 4 su bardağı water; 8 adet guajillo chile stems and seeds removed; 2 adet ancho chile stems and seeds removed; 3 diş garlic peeled; 1 çay kaşığı oregano dried mexican; 0,5 çay kaşığı cumin ground; 0,5 çay kaşığı black peppercorns; 0,5 adet white onion finely diced; 0,25 su bardağı cilantro chopped; 2 adet lime cut into wedges; 6 adet tortilla warm

This traditional Mexican soup features tender beef tripe in a rich, savory red chile broth. It's often served as a comforting meal, especially on weekends or for special occasions. The long simmering time allows the flavors to meld beautifully.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 30 dk.
Porsiyon: 6
Zorluk: Zor
Porsiyon başına: 293 kcal

Alerjen bilgisi: gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1.000 gbeef tripe, cleaned, cut into 1-inch pieces

for broth

1 adetwhite onion, halved
6 dişgarlic, peeled
2 adetbay leaf
2 çay kaşığısalt
4 su bardağıwater

for chile sauce

8 adetguajillo chile, stems and seeds removed
2 adetancho chile, stems and seeds removed
3 dişgarlic, peeled
1 çay kaşığıoregano, dried mexican
0,5 çay kaşığıcumin, ground
0,5 çay kaşığıblack peppercorns

for serving

0,5 adetwhite onion, finely diced
0,25 su bardağıcilantro, chopped
2 adetlime, cut into wedges
6 adettortilla, warm

Ekipman

fine-mesh sieve · blender · large pot · skillet

Hazırlanışı

Adım adım

1
Place the beef tripe in a large pot and cover with water. Bring to a boil, then drain and rinse the tripe thoroughly.
Yaklaşık 10 dk.
Aşçının notu: This step helps to remove impurities and strong odors from the tripe.
2
Return the rinsed tripe to the pot. Add the onion for broth, garlic for broth, bay leaf, salt for broth, and water for broth.
Yaklaşık 5 dk.
3
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the tripe is very tender.
Yaklaşık 3 sa.
Aşçının notu: Check the tripe for tenderness after 2 hours; it should be easy to cut with a spoon.
4
While the tripe simmers, prepare the chile sauce. Toast the guajillo chiles and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant.
Yaklaşık 5 dk.
Aşçının notu: Be careful not to burn the chiles, or they will become bitter.
5
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20 minutes, then drain.
Yaklaşık 20 dk.
6
Blend the rehydrated chiles with the garlic for chile sauce, oregano, cumin, and black peppercorns until smooth. Add a small amount of the tripe cooking liquid if needed to help blend.
Yaklaşık 5 dk.
Aşçının notu: Strain the chile sauce through a fine-mesh sieve to ensure a smooth texture, discarding any solids.
7
Once the tripe is tender, remove the onion for broth and bay leaves from the pot and discard them.
Yaklaşık 2 dk.
8
Pour the strained chile sauce into the pot with the tripe and cooking liquid. Stir well to combine.
Yaklaşık 1 dk.
9
Bring the menudo back to a simmer and cook for another 30-60 minutes, allowing the flavors to meld.
Yaklaşık 1 sa.
Aşçının notu: Taste and adjust salt as needed during this final simmer.
10
Serve the menudo hot, garnished with white onion for serving, cilantro, and lime wedges. Offer warm tortillas on the side.

Porsiyon başına

Besin değerleri

72%Puan

Kalori: 292,6kcal
Protein: 23,5g
Karbonhidrat: 23,6g
Yağ: 6,1g
Lif: 2,4g
Şeker: 2,6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover menudo in an airtight container in the refrigerator.

Yeniden ısıtma

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or broth if needed.