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Menudo de Durango

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 4 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 4 whole chile ancho dried peppers
  • 4 whole chile guajillo dried peppers
  • 2 medium size cans white hominy
  • 4 garlic pieces
  • Salt
  • Adobo
  • Cumin
  • Black pepper
  • 5 lb. beef tripe
  • 4 pigs feet
  • 1 lime
  • 1 stem epazote leaves dried or fresh
  • 2 bay leaves
make it
Place whole chile peppers in a bowl with 3 cups of hot water to soften. Once soften, seed and stem peppers, place in a blender with hominy, garlic, salt, Adobo, cumin and black pepper to taste. Add 2 cups of water from peppers in blender to blend.

Clean and cut beef tripe and pigs feet. Place in pot fill with water. Squeeze the whole lime in water. Put to boil till the meat is tender. Then drain water and rinse.

Add your ingredients from the blender and water to fill pot. Boil for about an hour with epazote and bay leaves.
Serve with chopped cilantro and onion, lime if you prefer. You can also cut up avocado slices. As always serve with warm corn tortillas.
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