Last Updated on December 26, 2021 by
If you ever wonder how to make Menudo, you are in the right spot as we have an easy-to-follow recipe just for you! Menudo is a comfort dish that people prepare for their families and friends. This dish is great if you are feeling unwell or for the holidays!
The recipe listed below is easy to follow and read. It is listed step-by-step and is detailed. Menudo is a dish best shared and enjoyed with friends and family. Read on to find out more.
Table of Contents
What Is Menudo?
You may be asking yourself: what is Menudo? This dish is often only found in Mexico or in places with lots of Mexican influence. It is a soup that is best served hot. The soup is vibrant orange and yellow, and you can guess just how many spices are in it!
The meat that people use inside Menudo soup is meat from a cow’s stomach and is filled with vitamins and nutrients. For some cultures who are not used to this meat style, it may sound strange, but it is truly delicious! The Meat melts in your tongue and does a great job absorbing the flavors of the caldo. Caldo is the Spanish word for the liquid of the soup.
You also make Menudo soup with various different peppers that soap the flavors of the seasoning mix. It is important to know that this rich Mexican soup takes time to cook. If you are planning on cooking and preparing Menudo, be ready to spend hours in the kitchen smelling the delicious scent as it cooks.
What You Will Need To Make Menudo Soup:
Ingredients
- 3 Pounds of Cow Stomach Meat
- 2 Garlic Cloves
- 1 Onion Diced
- 1 tsp of Salt
- 2 Tbsp. of Menudo Spice Mix
- 3 Limes Cut into Wedges
- 12+ Warm Corn Tortillas (Optional)
Although tortillas are a preference for eating Menudo soup, they are not necessary. You can also eat Menudo soup alone or mix it with white rice. However, dipping warm corn tortillas into the soup is my favorite part of eating it! The number of tortillas depends on the guests.
Equipment
- Cutting Board
- Knife
- Large Pot
- Serving Spoon
- Mixing Spoon
- Spatula
- Flat Pan
- Stove Top
- Large Bowl
- Ziploc bag
How Long Does It Take To Cook Menudo?
Menudo, as described previously, does take time to cook. Since there is a significant amount of meat in the dish, you need to cook it properly to decrease the chances of contamination and food-borne illnesses. This dish should simmer on the stovetop for a minimum of 40 minutes. However, the longer you simmer, the stronger the flavors are.
Step-By-Step Instructions To Prepare This Mexican Menudo Recipe
Step 1: Prepare the Meat for Cooking
The day before making this dish, prepare the meat for cooking. You should use the cutting board to slice three pounds of beef strife (cow stomach) into chewable sections. Once it is cut up, rinse the meat and place the meat with 1/2 of the seasonings listed in the ingredients in a large zip lock bag. Take out as much air as possible.
You should leave the meat in the bag for 24 hours for stronger flavors as the meat soaks in the seasoning mixture. Never leave the meat out, however, for more than a few minutes at a time.
Step 2: Cut the Vegetables and Heat Water
In a pot, fill it with water nearly to the top. As it heats up on medium to high heat, cut the vegetables and place them inside the water. The peppers should be left for the end. Place them to the side. During this step, after the vegetables are cut, place the meat into the water to boil. The meat should cook for 2-3 hours slowly.
Step 3: Add The Seasoning to The Broth
After an hour has passed, add the rest of the seasoning you didn’t use previously for the preparation of your meat. In this step, also add the peppers and bring the soup to a low temperature. During this step, the meat is nearly done cooking. Set a timer for one hour and frequently check, stirring the mixture.
Step 4: Warm the Tortillas
About 10-15 minutes before your soup is done, start warming the tortillas on a hot pan. Although you can use white corn tortillas, yellow corn tortillas are best for flavor. Place four tortillas on medium heat, and every minute, flip them over. Place them in a plate or bowl to the side as they finish.
As the tortillas are warming up, don’t forget to slice up the limes into wedges.
Step 5: Serve and Enjoy!
Once the four steps are complete, your Menudo soup should be done! The last step is to pour the mixture into bowls and squeeze some delicious lime juice. Enjoy!
Tips And Tricks
You should focus on storing the rest of your leftover Menudo dish if there is any left! This scrumptious dish thankfully can be frozen and lasts up to six months in the freezer. When you are ready to eat the dish again, simply warm it up on the stovetop in its frozen state.
Another tip and trick to making this dish as great as it can be are to place paper towels in a large bowl to trap the heat of your tortillas. Unless you have a press, you can make dozens of tortillas at once, and it is unlikely they will finish on time; however, if you trap the heat, they will still be warm by the time the soup is ready.
Preparation And Cooking Time
|
Cook Time |
Preparation Time |
Serving Size |
|
2-3 Hours |
26 Hours |
8 |
This vibrant and savory soup is a crowd pleaser and family favorite in Mexico. While this is the case, anyone can enjoy the striking flavors and warmth it brings. Remember though; this dish is best served warm and with family and friends. If you liked this recipe or had any thoughts while reading along, feel free to leave a comment below!
If you know anybody that is curious or interested in making their own Menudo from scratch, share this recipe with them!
Read more about Pozole Rojo Recipe Easy and Savory!
Mexican Menudo
Equipment
- Cutting board
- Knife
- Large pot
- Serving Spoon
- Mixing spoon
- Spatula
- Flat Pan
- Stove Top
- Large bowl
- Ziploc bag
Ingredients
- 3 Pounds of Cow Stomach Meat
- 2 Garlic Cloves
- 1 Onion Diced
- 1 tsp of Salt
- 2 Tbsp. of Menudo Spice Mix
- 3 Limes Cut into Wedges
- 12 + Warm Corn Tortillas Although tortillas are a preference for eating Menudo soup they are not necessary. You can also eat Menudo soup alone or mix it with white rice. However, dipping warm corn tortillas into the soup is my favorite part of eating it! The number of tortillas depends on the guests.
Instructions
- The day before making this dish, prepare the meat for cooking. You should use the cutting board to slice three pounds of beef strife (cow stomach) into chewable sections. Once it is cut up, rinse the meat and place the meat with 1/2 of the seasonings listed in the ingredients in a large zip lock bag. Take out as much air as possible.
- You should leave the meat in the bag for 24 hours for stronger flavors as the meat soaks in the seasoning mixture. Never leave the meat out, however, for more than a few minutes at a time.
- In a pot, fill it with water nearly to the top. As it heats up on medium to high heat, cut the vegetables and place them inside the water. The peppers should be left for the end. Place them to the side. During this step, after the vegetables are cut, place the meat into the water to boil. The meat should cook for 2-3 hours slowly.
- After an hour has passed, add the rest of the seasoning you didn't use previously for the preparation of your meat. In this step, also add the peppers and bring the soup to a low temperature. During this step, the meat is nearly done cooking. Set a timer for one hour and frequently check, stirring the mixture.
- About 10-15 minutes before your soup is done, start warming the tortillas on a hot pan. Although you can use white corn tortillas, yellow corn tortillas are best for flavor. Place four tortillas on medium heat, and every minute, flip them over. Place them in a plate or bowl to the side as they finish.
- As the tortillas are warming up, don't forget to slice up the limes into wedges.
- Once the four steps are complete, your Menudo soup should be done! The last step is to pour the mixture into bowls and squeeze some delicious lime juice. Enjoy!
Notes
Tips And Tricks
You should focus on storing the rest of your leftover Menudo dish if there is any left! This scrumptious dish thankfully can be frozen and lasts up to six months in the freezer. When you are ready to eat the dish again, simply warm it up on the stovetop in its frozen state.
Casia is a passionate home cook who loves to share her love of Mexican food with the world. She has been cooking since she was a child, helping her grandmother in the kitchen and learning the traditional techniques used to create delicious Mexican dishes. Casia loves to experiment with new ingredients and flavors, always looking for ways to make her dishes even more flavorful. She is also passionate about teaching others about Mexican cuisine and its rich history. When she is not in the kitchen, Casia enjoys exploring new cultures, traveling, and spending time with her family.