Authentic Mexican Dinner Menudo Recipes

When it comes to authentic Mexican cuisine, few dishes evoke warmth and tradition like menudo. This hearty tripe soup is not just a meal; it’s a cultural experience often enjoyed during family gatherings and special occasions. In this article, we will explore some mouthwatering authentic Mexican dinner menudo recipes that will impress your family and friends.

Classic Mexican Menudo Recipe

Ingredients:

  • 2 pounds of tripe (beef stomach), cleaned and cut into strips
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of salt (to taste)
  • 1 tablespoon of black pepper
  • 1 teaspoon of oregano
  • 2 dried guajillo chilies, seeded and chopped
  • 1 teaspoon of crushed red pepper flakes (optional)
  • 1 large lime, cut into wedges
  • Chopped cilantro for garnishing
  • Homemade corn tortillas for serving

Instructions:

  1. In a large pot, add the cleaned tripe, chopped onion, and minced garlic. Cover with water and bring to a boil.
  2. Reduce the heat and simmer for about 2-3 hours, or until the tripe becomes tender.
  3. Once tender, add salt, black pepper, oregano, and crushed red pepper flakes if you like a bit of heat. Stir well.
  4. Soak the guajillo chilies in hot water for 15 minutes. Drain and blend with a little water to create a smooth paste.
  5. Add the guajillo chili paste to the pot and mix thoroughly. Let it simmer for an additional 30 minutes to blend the flavors.
  6. Serve hot, garnished with chopped cilantro and lime wedges.

Red Menudo with Hominy

Ingredients:

  • 2 pounds of beef tripe, cleaned and cut into pieces
  • 1 can (15 oz) of hominy, drained and rinsed
  • 4 dried pasilla chilies, seeds and stems removed
  • 1 medium onion, quartered
  • 4 cloves of garlic
  • 10 cups of water
  • Salt and black pepper to taste
  • Fresh cilantro, chopped
  • Chopped onions and lime wedges for serving

Instructions:

  1. Place the tripe in a large pot with water, onion, and garlic. Bring to a boil, then reduce heat and simmer for 2-3 hours until tender.
  2. While the tripe is cooking, toast the pasilla chilies in a dry skillet over medium heat for a few minutes until aromatic. Soak in warm water for 10 minutes.
  3. Blend the soaked chilies with a little soaking liquid until smooth.
  4. Once the tripe is tender, add the blended pasilla chili paste and the hominy to the pot.
  5. Season to taste with salt and black pepper and simmer for another 30 minutes.
  6. Serve hot, garnished with chopped onions, cilantro, and lime wedges.

Green Menudo with Tomatillos

Ingredients:

  • 2 pounds of beef tripe, cleaned and cut into strips
  • 1 pound of fresh tomatillos, husked and rinsed
  • 2 green serrano peppers (or jalapeños for less heat)
  • 1 cup of chopped onion
  • 2 cloves of garlic, minced
  • 4 cups of beef broth
  • Salt to taste
  • Cilantro for garnish
  • Tortilla chips or homemade tortillas for serving

Instructions:

  1. In a large pot, cook the tripe with enough water to cover for about 2-3 hours until tender. Drain and reserve the broth.
  2. In a blender,