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Menudo de la Frontera (Border Menudo)
Menudo de la Frontera (Border Menudo)

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We hope you got benefit from reading it, now let’s go back to menudo de la frontera (border menudo) recipe. You can have menudo de la frontera (border menudo) using 13 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to make Menudo de la Frontera (Border Menudo):
  1. You need Menudo main ingredients
  2. Take menudo or beef honeycomb tripe
  3. Take Large can of white posole (hominy) 6lb 9oz. can
  4. Use onion
  5. You need Chile Colorado or Red Chile sauce
  6. Provide Long dried red chiles
  7. Provide dried cayenne peppers (Chile de Arbol)
  8. Provide tomato sauce: 4 oz
  9. Provide Crushed dried oregano
  10. Prepare garlic minced
  11. Take silver dollar size section of onion
  12. Take salt
  13. Get 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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