This is part of a sponsored collaboration with Rumba Meats. However, all opinions expressed are my own. While Mexico is well-known for certain things, such as tacos, tostadas, and more, it is also known for things that some people might not be as eager to try like menudo. Now it might come as a shock to you, but it can actually be very delicious if you prepare it the right way, and that is my goal with this recipe today!
Whenever you purchase any of the less common cuts of meat, like beef tripe, beef tongue , oxtails, and cheekmeat, you want to make sure that you cook it the right way, and that you purchase high-quality meat. In Mexico, you can find these types of meat all over the place, but in the United States, it can be a little bit more difficult. Fortunately, I recently came across a brand that sells all of these cuts of meat and more and that you can have delivered directly to your door.
The company is Rumba Meats, and you can purchase the meat for this menudo and many others on Amazon. I ordered this variety box and I was pleasantly surprised when it arrived.
It came in a very secure box, with dry ice and well packed. The meat was all still frozen solid and ready to either thaw or put in the freezer. It came clean and trimmed, which was great. My mom used to make this version of menudo when I was growing up, and I used to help her. I remember the recipe now that I am older and it definitely brought back some good memories from growing up in Mexico. I hope that you enjoy this recipe, and that you will give it a try — even if it is a little bit outside of your comfort zone!
Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. In New Mexico, we just go to the local grocery store To buy tripe, tongue, and oxtails.
For me, it's Smith's, Albertsons, Walmart, etc Plus, we have numerous carnecerias. Hope you enjoy! Did you make this recipe? Please rate the recipe below! Follow me on Facebook , Instagram , Pinterest , Twitter.
She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page. It looks amazing though. I really would like to give this a try. If I want to make it in the instant pot how many pounds of meat would you recommend?
Sorry, I wish I could be of more help. Menudo or Pancita - This soup is rich and deeply satisfying. An authentic Mexican recipe that is truly delicious and comforting with each spoonful. Jump to Recipe Print Recipe. Menudo or Pancita. Course: Dinner. Cuisine: Mexican. Prep Time: 45 minutes. Cook Time: 3 hours 5 minutes. Total Time: 3 hours 50 minutes. Servings: Calories: kcal. Author: Maggie Unzueta.
Instructions Rinse the beef honeycomb tripe well. Add honeycomb, 1 whole onion, 5 garlic cloves, and 2 bay leaves to a large stockpot. Add water. Menudo tends to cause immediate reactions: great affection or disgust. Those who love the dish often grew up eating the stew, which is also known as pancita or mole de panza. Diners will recall fond memories of a grandmother or aunt carefully preparing and simmering a huge pot of stew. We always got up to eat a bowl of steaming menudo with fresh onions, fresh chopped cilantro, the dried oregano, and lime wedges to the side to add as you please to taste, and, of course, lots of just handmade corn tortillas from the comal.
He learned his recipe from his mother and aunt, and perfected his recipe in his own restaurants. His menudo rojo with red chile is common in northern Mexico, while menudo blanco white menudo, without chile is more popular in Sinaloa and central Mexico.
Picos Restaurant in Houston serves its menudo rojo with onions, cilantro, dried oregano, and lime wedges on the side to garnish — Photo courtesy of Nick De La Torre. Richards calls menudo "the breakfast of champions" for its curative powers, which may be another reason diners love this dish so much. The local restaurant chain cooks around gallons a week of the hearty dish. Garcia's Kitchen's menudo comes with a flour tortilla on the side and lemons to garnish the stew — Photo courtesy of Garcia's Kitchen.
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