Menudo is eaten in various regions of Mexico. Here we give you the recipe to prepare it Chihuahua style.
INGREDIENTS (FOR 16 PEOPLE)
- 2 kilos of beef legs, halved
- 1 onion halved
- 6 cloves of garlic
- 1 whole beef tenderloin
- 6 cloves of garlic
- 2 onions, halved
- 1½ kilos of cooked cacahuazintle corn
- 200 grams of ancho pepper ginned and soaked in boiling water for 5 minutes
- Salt to taste
To accompany: finely chopped onion, crumbled dried oregano, piquín chili powder, lemon cut into quarters.
PREPARATION
The beef legs are cooked in the express pot with a little water, the onion, garlic and salt, for about an hour or until well cooked. They are left to cool and crumbled.
The little fish is washed very well with lime water, rinsed several times with cold water, cut into small pieces and cooked with water, six cloves of garlic and the onions, halved, until soft. It takes about an hour in the pressure cooker.
The ancho chiles are liquefied with their cooking water, strained and added to the broth where the menudo was cooked, as well as the cacahuazintle corn grains and the shredded beef leg. Boil everything together for 10 minutes and serve very hot. It is accompanied with all the ingredients put on a separate plate.
PRESENTATION
It is served in deep clay dishes accompanied by the rest of the ingredients separately so that each diner can serve themselves to their liking.
