Menudo Rojo Picoso

How to make Menudo Rojo Picoso

Ingredients:

For the Menudo:

1 large stock pot

Water (enough to fill the pot halfway)

1 whole yellow onion

1 head of garlic

1 bay leaf

2 pounds beef foot (pata de res), cleaned and rinsed

2 pounds menudo (tripe), cleaned and rinsed

2 cups Chile Rojo (spicy red chile sauce, recipe below)

1 can (15 oz) hominy, drained and rinsed

Salt to taste

For the Chile Rojo (Spicy Red Chile Sauce):

10 guajillo chiles

15 Chiltepin chiles

4 New Mexico chiles

4 dried chile de árbol

2 cloves garlic

1/4 onion

1 tsp oregano

1 tsp cumin (optional)

Kosher salt to taste

Instructions:

1. Prepare the Menudo:

Fill a large stock pot halfway with water.

Add the whole yellow onion, whole head of garlic, and bay leaf.

Bring to a boil.

Add the cleaned and rinsed beef foot (pata de res) to the pot.

Reduce heat to a simmer and cook for 1.5 hours, skimming off any foam that rises to the top.

After 1.5 hours, add the cleaned and rinsed menudo (tripe) to the pot.

Continue cooking for an additional 1 hour.

Stir in the prepared Chile Rojo (spicy red chile sauce) and cook until everything is tender and well combined.

Add the hominy and simmer for another 15 minutes.

Season with salt to taste.

Serve hot.

2. Prepare the Chile Rojo (Spicy Red Chile Sauce):

In a dry skillet, lightly toast the guajillo chiles, New Mexico chiles, and chile de árbol until fragrant, being careful not to burn them.

Remove the stems and seeds from all chiles.

In a blender, combine the toasted chiles, Chiltepin chiles, garlic, onion, oregano, cumin (if using), and a bit of the broth from the menudo pot.

Blend until smooth. If the mixture is too thick, add more broth as needed.

Strain the sauce through a sieve to remove any solids and ensure a smooth consistency.

Add the strained sauce to your simmering menudo.

Note: The Chile Rojo sauce can also be used for other dishes like Chile Colorado, enchiladas, and tamales.

Notes:

Beef Foot Preparation: Make sure to clean and rinse the beef foot thoroughly before cooking to remove any impurities. This step is crucial for a clear broth.

Chili Variety: The blend of chiles used in the Chile Rojo adds a unique depth of flavor. Adjust the types and quantities of chiles based on your heat preference. Chiltepin chiles are very spicy, so you may want to adjust the amount based on your tolerance for heat.

Toasting Chiles: Lightly toasting the chiles enhances their flavor but be cautious not to burn them, as this can make the sauce bitter.

Blending and Straining: Blending the chiles with some broth and then straining the sauce ensures a smooth consistency, free from any gritty bits.

Broth Consistency: You may need to adjust the thickness of the chile sauce by adding more broth if it’s too thick. This helps to ensure it mixes well with the menudo.

Simmering Time: Ensure that the menudo simmers long enough to become tender. Both the beef foot and tripe need sufficient cooking time to become tender.

Hominy Addition: Add hominy towards the end of cooking to prevent it from becoming too mushy. It should be added just 15 minutes before serving.

Flavor Adjustment: Taste and adjust seasoning with salt as needed throughout the cooking process.

Serving: Menudo is often enjoyed with accompaniments such as chopped onions, cilantro, lime wedges, and tortillas. These additions can enhance the overall flavor experience.

Storage: If you have leftovers, store them in an airtight container in the refrigerator. Menudo flavors often improve after a day or two as the flavors meld together.

Nutrition Information:

SERVING SIZE: 1 cup or 250 g

Frequently Asked Questions:

Can I use beef shank instead of beef foot?

Yes, you can use beef shank if beef foot is not available.

Beef shank will provide a similar flavor and texture but without the gelatinous quality of beef foot.

Can I make this recipe spicier?

Yes, to increase the spiciness, you can add more Chiltepin or chile de arbol to the Chile Rojo.

Adjust the amount to your heat preference.

Can I use pre-made chile sauce?

While homemade chile sauce adds the best flavor, you can use pre-made red chile sauce if you’re short on time.

Just adjust the amount based on your taste.

How long does Menudo Rojo Picoso last in the refrigerator?

Menudo can be stored in the refrigerator for up to 4 days.

It often tastes better the next day as the flavors continue to meld.

Can I freeze Menudo Rojo Picoso?

Yes, you can freeze menudo for up to 3 months.

Allow it to cool completely before transferring to airtight containers for freezing.

Reheat thoroughly before serving.

What can I use if I don’t have hominy?

If hominy is not available, you can substitute with canned or frozen corn kernels, although the texture and flavor will be different.

How do I ensure the menudo is tender?

Ensure you cook the beef foot and tripe long enough until they are tender.

It typically takes about 1.5 to 2 hours of cooking to achieve the right tenderness.

Can I use dried chiles instead of fresh ones?

Yes, dried chiles are used for the Chile Rojo.

If you use fresh chiles, you may need to adjust the quantity and cooking method.

How can I adjust the thickness of the broth?

If the broth is too thick, add more water or broth to reach your desired consistency.

If too thin, simmer the menudo uncovered to reduce and thicken it.

What side dishes go well with Menudo Rojo Picoso?

Menudo is traditionally served with chopped onions, cilantro, lime wedges, and tortillas.

You can also serve it with Mexican rice or a fresh salad.