Sunday Morning Menudo
Sunday Morning Menudo after mass. Sometimes I could sneak a bowl before. That was a beautiful lasting childhood memory. Waking to the smell of great menudo and fresh handmade corn tortillas. Today, not so much. Open up a can of Juanita’s classic menudo and that’s about as far it goes. Occasionally, my mother makes menudo here and there but not as often as I would like. So recently she made menudo and I figure this would be a great opportunity for me to learn and takes notes. Hence, the reason I have a blog is to preserve her recipes so that one day my little one, Avah, can make her grandma’s recipes exactly like she made them. On that note, have you ever notice no matter how exact you make your mother’s recipes they do not taste the same? Mothers/Grandmothers have that special sense of touch. Hopefully I took great notes and of course with practice you will eventually make some good old Sunday Morning Menudo.
Ingredients you need:
7 pounds of Honeycomb Beef Tribe
Vegetable Vinegar (to clean tribe)
3 tablespoons of salt
2 garlic cloves
Ingredients for the Chile Sauce:
8 tomatillos (cooked)
8 dried chile de arbol
1 garlic clove
3 Cups of Water
Salt to taste
The Chile Sauce: Do this first
- Peel and add the tomatillos to a pot of water.
- Cook for about 10 to 15 minutes at low heat and bring to boil. (set aside)
- While your tomatillos are cooking, in a separate bowl soak your chile guajillo for about 15 minutes and drain using a colander.
- To a blender, you will add the tomatillos, chile guajillo, garlic clove, chile de arbol, 3 cups of water or (about ½ of your container) and salt to taste. Blend at high-speeds for about 1 or 2 minutes.
Directions to your Sunday Morning Menudo:
- Cut the tribe into 2 inch square pieces and wash/rinse using vinegar. (about 2 cycles)- Quick and easy way to cut the tribe simply roll the tribe like sushi rolls and cut in 2 inch width.
- In a good size pot put in the clean tribe and add water enough to cover the tribe about 2 inches above.
- Add salt and garlic cloves to the pot.
- Cook at a low-medium heat for about 45 to 60 minutes or until tribe is tender. Tribe has a lot of water retention so you will notice more water being released. Simply remove excess water, keeping your 2 inch above the tribe marker.
- Once you’re about the 40 minute mark add in the chile sauce you previously made and stir.
- Soon after add in the white hominy, make sure you remove the water from the can of hominy.Mix all the ingredients well for about 10 more minutes and your finish, ready to serve.
Serves about 8 to 10 bowls. For your condiments we like to add diced white onions and dried oregano. Don’t forget the warm tortillas. Cheers to homemade food!
If you have little ones that do not eat spice check out my daughters favorite Avah’s Sopita . Thank you!