Menudo verde

Green menudo

This post is also available in: esSpanish

Learn how to prepare in the easiest way the best green menudo verde you have ever tasted, a very popular culinary delight in Mexican cuisine that you can’t miss, since the combination of textures and flavors it offers is truly exquisite. So, if you want to make a different and spectacular dish to pamper everyone in your home this weekend, this recipe is perfect for you. Get into your kitchen and get to work. Bon appetit.

Ingredients

  • 1 kg of well cleaned beef belly
  • 1 kg of beef tripe, well cleaned
  • 1 kg of beef chambarete
  • 1 kg of beef feet
  • 1 large onion cut in half
  • 1 head of garlic cut in half
  • 2 bay leaves
  • Salt to taste
  • Juice of 1 large lemon
  • 6 california green chilies
  • 6 jalapeño peppers
  • 6 poblano peppers
  • 500 grams of tomatillos
  • 2 cups of water
  • 1 tablespoon chicken bouillon
  • 1 teaspoon ground cumin
  • 500 grams pozolero corn
  • 1 tablespoon oregano
  • Pepper to taste


To serve with

  • Finely chopped onion to taste
  • Chopped serrano chile to taste
  • Fresh cilantro to taste
  • Radish slices to taste
  • Lemon slices to taste

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Preparation

  1. Chop the belly, tripe and chambarete to your liking and place them together with the legs in a large pot with enough boiling water, add the onion, the head of garlic, the bay leaves, salt to taste and the juice of 1 lemon.
  2. Let cook over medium heat for an hour and a half, during this cooking time, occasionally remove all the foamy impurities from the surface with the help of a spoon.
  3. Meanwhile, roast the chiles and tomatillos on a hot comal for 10 minutes while constantly rotating them so they don’t burn. Remove from the griddle and place the chiles in an airtight plastic bag to sweat for 20 minutes.
  4. After 20 minutes, remove the chiles from the bag and remove the stems, burned skin and seeds. Transfer to a blender with the roasted tomatillos, cups of water, bouillon, cumin, salt to taste and process until a homogeneous green sauce is obtained.
  5. Pass the processed sauce through a fine mesh strainer and set aside in a bowl.
  6. After an hour and a half of cooking time, remove the onion, garlic and bay leaves from the pot, add the green sauce, pozolero corn, oregano, pepper to taste, mix well and cook over low heat for 1 hour more.
  7. When the cooking time is over and all the meat is well tender, correct the salt if necessary and remove the pot from the heat to rest.
  8. Now all that remains is to serve and enjoy this succulent green menudo, adding chopped onion, chopped serrano chile, fresh cilantro and radishes to taste, accompanied by slices of lime.

Tips

  1. If you like it spicy, you can add a ground chile de árbol at the moment of serving, this will give the dish an exquisite spiciness and flavor.
  2. To wash the innards and belly well, rinse with plenty of water and pour over them the juice of about 5 lemons, squeeze with your hands and rinse again.

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This post is also available in: esSpanish

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