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
- 8 quart pressure cooker
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
- 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
- Onion finely diced
- Cilantro finely chopped
- Serrano peppers minced, optional
- Crushed, toasted chile de arbol
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.
- 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.