Ingredients
1/2 kg of Beef Tripe
1/2 kg of Beef Leg
6 Guajillo Chiles
3/4 Onion
1 large Garlic clove
2 Bay Leaves
2 sprigs of Epazote or mint
Salt to taste
Preparation
The Panchita
Clean and rinse 1/2 kg of beef tripe and 1/2 kg of beef leg. Then cut the tripe into small pieces.
Put all the meat in a saucepan, also add:
1/2 Onion.
2 Bay Leaves. And salt
Enough water to cover all the ingredients.
Boil the water over high heat, cover the saucepan and let the ingredients cook in the boiling water for 1 .1/2 hour. Approx.
Make sure the ingredients are always covered with water because they are going to be consumed. If foam accumulates on the surface, remove it.
The Sauce
Remove the veins and seeds from 6 guajillo chiles. When finished, put them in a saucepan.
Cover the chiles with water and bring to a boil over high heat. Let the chiles cook in the boiling water for about 4 minutes, until they soften.
Transfer the chiles to a blender, also add:
1/4 Onion.
1 large clove of Garlic
(Pepper optional)
Blend the ingredients very well, when finished, set aside.
After 1..1/2 hour…
Check that the meat is well cooked, if not, cook it for longer.
At this point the menudo should have the consistency of a watery soup. Then add or remove water as necessary.
Strain the sauce you prepared and put it to fry in a little oil….once the sauce has boiled, put it in the pan with the tripe (menudo) and also add:
2 sprigs of Epazote or mint
Salt to taste.
Mix the ingredients and bring the broth to a boil over high heat.
When it boils, reduce the heat to low and let the red menudo cook for 10 minutes, stirring occasionally.
Serve…
Chopped onion, chopped chile de arbol, chopped cilantro, sliced ​​lemons, and mint. Bring all of this to the table so they can add it to taste.