Menudo Rojo

Red menudo

This post is also available in: esSpanish

If you want to enjoy a very familiar dish with the best Mexican seasoning, you will love this red menudo, not only for its flavor and the combination of textures it offers, but also for its easy preparation, so do not worry if you do not have great culinary knowledge, with this recipe that we detail below, you can present at your table an exquisite meal that is able to surprise even the most demanding palates.


  • 1 ½ kg of beef belly
  • Juice of 5 large lemons
  • ¼ cup white vinegar
  • 1 onion in pieces
  • ½ head of garlic
  • 2 bay leaves
  • 5 chiles de árbol
  • 10 guajillo chiles, deveined and seedless
  • 3 tomatoes
  • ¼ onion
  • 6 cloves garlic
  • ½ teaspoon cumin
  • ½ tablespoon oregano
  • 2 tablespoons oil
  • 1 ½ cups of cooked cacahuazintle corn
  • Salt and pepper to taste
  • Chopped onion to taste
  • Sliced serrano peppers to taste
  • Chopped fresh cilantro to taste
  • Lime slices to taste


  1. Remove excess fat from the belly and wash very well with plenty of water while rubbing with your hands.
  2. Place the belly in a pot, cover with water, add the lemon juice, vinegar and let soak for 40 minutes.
  3. Remove the belly from the pot, rinse again with water and let drain, then cut the belly into short, thick strips.
  4. Add enough water to a pot over medium heat and when it is very hot, add the belly, the chopped onion, the half head of garlic, the bay leaves, cover and let it cook for about 2 hours or until the belly is very soft.
  5. Meanwhile, place the chiles in a small pot with the tomatoes, cover with water and cook for 15 minutes. Remove from heat and let them cool a little.
  6. Pour the chiles and tomatoes in the blender with the water where they were cooked, the quarter of onion, the garlic cloves, the cumin, the oregano and process until you obtain a homogeneous sauce.
  7. When the belly is about to finish cooking, heat the oil in a frying pan, pour the sauce you processed very carefully, the cooked corn, season with salt and pepper to taste and cook for 20 minutes while stirring occasionally.
  8. Remove from the pan the onion pieces, the half head of garlic, the bay leaves and pour the sauce you cooked, mix well and let cook for 10 minutes.
  9. After this time, correct the salt if necessary, remove the pot from the heat and let it rest.
  10. Now all that is left to do is to serve this delicious red menudo with some onion, serrano chile and cilantro on top, accompanied by slices of lime.


  1. The cacahuazintle corn is also known as pozolero corn and if you do not have it, you can use any type of corn, just remember that the flavor will not be the same.
  2. It is important to soak the belly to diminish the smell a little.
  3. In some areas of Mexico they usually add beef feet to the red menudo, just keep in mind that the cooking time of the feet is longer than that of the belly.

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