Step-by-Step Guide to Prepare Award-winning Menudo de la Frontera (Border Menudo)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, menudo de la frontera (border menudo). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Menudo de la Frontera (Border Menudo) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Menudo de la Frontera (Border Menudo) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have menudo de la frontera (border menudo) using 13 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Menudo de la Frontera (Border Menudo):

1. Get Menudo main ingredients
2. Make ready 6 lb menudo or beef honeycomb tripe
3. Get 1 can Large can of white posole (hominy) 6lb 9oz. can
4. Prepare 1/2 onion
5. Prepare Chile Colorado or Red Chile sauce
6. Make ready 16 Long dried red chiles
7. Take 5 dried cayenne peppers (Chile de Arbol)
8. Get 3/4 can tomato sauce: 4 oz
9. Take 1 tsp Crushed dried oregano
10. Get 1/2 clove garlic minced
11. Get 1 silver dollar size section of onion
12. Make ready 2 tsp salt
13. Prepare boiled chile water

Steps to make Menudo de la Frontera (Border Menudo):

1. Dice your tripe (menudo) to the size of nickels, careful to trim fat
2. This is fat, remove as much as possible
3. Once meat is cut wash thoroughly, first wash water below
4. Repeat 3 times, minimum 3 washes but recommend 4. Menudo will be greasy if not washed properly.
5. Water should look less cloudy, menudo will take a pale appearance. Last wash water below
6. In a large stock pot filed with water place menudo to cook with 1/2 an onion
7. Cook with a rolling boil for 3 hours until meat tender
8. After 3 hours add full can of hominy with water, should replenish lost stock due to boiling
9. Boil 30 more min
10. Chile: take long red dried chiles remove stems and seeds
11. Boil chiles 10 min until soft, save boil water
12. In a blender combine all the sauce ingredients. Use the chile boil water as the base for the sauce.
13. Blend on high for 5 min
14. Once blended add whole blender of chile to the boiling menudo, soup will turn red
15. Cook with sauce for additional 15 min. Salt to taste (note: this will be a lot of salt because a lot of soup) salt and taste broth until your desired flavor is reached.
16. Boil after salt for 15 min
17. Serve with pan Blanco and enjoy. Add oregano, lime, crushed red pepper as toppings per bowl.

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