KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Menudo de Durango

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
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.
Notes
Serve with chopped cilantro and onion, lime if you prefer. You can also cut up avocado slices. As always serve with warm corn tortillas.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email