Pressure cooker menudo rojo! Where has this been all my life? No long introduction today! My absolute favorite way to prepare my menudo rojo these days! Tender and flavorful! Have you ever tried menudo verde??
Maiz! Mote Pelado!
You can find this type of maiz in most Hispanic markets or online. To prepare, you must do it in advance. Rinse the maiz several times. Transfer to a bowl or pot and cover with water. Let it sit for 24 hours or overnight. Next day, drain out the water. Cover with plenty of fresh water and heat to medium. When it comes up to a boil, reduce to a simmer. Continue cooking for 2 1/2- 3 hours or until maiz is tender. Keep a pot of water on low an another burner because you will have to add more water to maiz as it cooks. Some of the maiz will open up and bloom. I don’t typically pick off the ends of the maiz, but you can once you drain and rinse it. I like to reserve a little of the water the maiz cooked in to add to my menudo or pozole.
Pressure Cooker Menudo Rojo
Equipment
- 8 quart pressure cooker
Ingredients
Red Chile Sauce
- 8 large dried chile guajillo pods remove stems and seeds
- 3 cloves of garlic
- 1/3 tsp cumin
- 1/2 tsp oregano
- Salt to taste
- Water from cooking chiles
Menudo
- 3 lbs Honeycomb beef trip sliced into bite size pieces
- 1/2 large onion
- 7-9 cloves of garlic
- Juice of 1 lemon
- 4-6 bay leaves
- 12 cups Water
- Salt to taste
- oil 1 tbsp
- 2 tsps Mexican oregano more for garnish
- 4 c hominy or previously cooked maiz pozolero(maiz pelado) optional
Garnish
- Onion finely diced
- Cilantro finely chopped
- Serrano peppers minced, optional
- Crushed, toasted chile de arbol
Instructions
Red Chile Sauce
- If you have time, quickly toast the dried chiles for 20 seconds per side on a preheated(medium/low) pan or comal(griddle). Transfer chiles with garlic to a pot of simmering water. Cook at a steady simmer for 10 minutes. Remove from the heat and let stand for 10 or more minutes.
- Using a slotted spoon, transfer red chile sauce ingredients to the blender jar. Pour in 2 cups of the cooking water, cumin, oregano and salt, to taste. Blend on high until very smooth. I have a power blender and don't need to strain the sauce. You may strain it using a wire mesh strainer for a smoother sauce. Pour chile sauce into a sauce pan and cook on low for 10-12 minutes. Set aside.
Menudo
- After removing beef tripe from packaging, slice it into bite size pieces. Transfer tripe to a colander and rinse it several times under cold water. If there is minimal odor, transfer to the pressure cooker.
- Cover tripe with 12 cups of water. Add onion, garlic, bay leaves, juice of 1 lemon and salt to taste. Drizzle in the oil. The oil is to prevent the tripe from foaming up too much when using the pressure cooker. Lock and secure the lid onto the pressure cooker and turn heat to high.
- After about 11-13 minutes the pressure cooker should lock the safety valve and it's fully up to pressure. Once it starts releasing rapid steady pressure, turn the heat down to below medium. Set you timer for 35 minutes.
- While menudo is cooking, prep your garnishes. Cover and set aside.
- After the timer goes off on the pressure cooker, carefully remove it from the heat. Let it cool and sit until safety valve releases and it's safe to open. Once open, remove the onion, garlic and bay leaves.
- Return the pot with menudo back to medium heat. Mix in the 2 tsps of oregano, chile sauce and maiz(hominy), if using. Let it come up to a simmer then taste for salt. Continue cooking at a steady simmer for 25-30 minutes.
- Ladle menudo into large bowls. Garnish to your liking. Serve with warm corn tortillas or fresh bolillo rolls. Depending on how big you serve the bowls, you can get up to 6 servings.
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Gonna make this right now .
Awesome!
I am a gringo from Iowa. And I LOVE menduo. Many of my neighbors are from Mexico and we all take care of each other very well. I want to make enough Mednudo to share with all of them. This recipe sounds great!
Thank you!
Thank you Bill! I love the idea that you all are sharing food. That’s wonderful!
I’m making it in my pressure cooker!!! Thank you for recipe!
So you don’t close the steam valve???
Depending on what kind of pressure cooker you are using, some have a steam valve that you can close during cooking under pressure. Of course I close it. Some have a little button that is up before it locks under pressure. I refer to that as the safety valve. Once the heat is off and it’s safe to open unlock the lid, that safety valve releases and that button goes down. I never cook with the steam valve open
So leave the pressure valve sealed at all times? I hate menudo but my partner likes it
I have two pressure cookers. One I have to manually close the pressure release valve. I keep it closed while it cooks under pressure. It still releases steam at a controlled level while it cooks. But if I decided to open the valve while it was cooking it would be a high pressure steam that could be dangerous. The smaller pressure cooker I have has the safety lock as well, but releases steam around the top rotating top that goes on there. Unless I could see your pressure cooker, it’s hard for me to tell you. These are traditional stove top pressure cookers, not instant pots
I have a Ninja Foodi
My pressure cooker is not digital. I have never used an electric pressure cooker. Mine are stove top pressure cookers.
You can use my other traditional Menudo rojo recipe cooked on the stove top.