LOCATION: Recipes >> Mexican >> Menudo 03
Menudo Blanco Sonorense
Serves 8 to 10
1 small (about 2 pounds) beef or calf's foot, split horizontally and
cut into 6 pieces
1 small head of garlic, unpeeled and cut in half horizontally
1 medium white onion, roughly sliced
1 scant tablespoon sea salt
2 pounds tripe
3/4 lb (4 1/2 to 5 cups) dried hominy, cooked and flowered plus cooking water
crumbled chile piquin
finely chopped white onion
roughly chopped cilantro
Put the calf's foot pieces, garlic, onion, and half the salt in a
large pan. Put the tripe on top with the remaining salt, cover the
pan, and cook over very low heat so that it simmers for about 3 hours.
Strain the meat, reserving the broth, and cut the tripe into small
squares--about 1 1/2 inches. Remove the bones from the calf's foot and
chop the flesh roughly. Return the meats to the pan with the broth,
the flowered hominy, and the hominy cooking water. Taste for salt and
continue cooking over very low heat for 1 hour. Serve in deep bowls
with flour tortillas, passing around the topping for each to serve al
The cooking and "flowering" of the corn is not complicated, but
it's a little time-consuming until you are practiced in it. You
can prepare a large batch up until the final cooking and freeze
what you don't use.
While the corn is usually cooked with nothing but water, there are
some exceptions, where salt, onion, and garlic are added.
Eight ounces of dried whole hominy, or large white corn kernels,
measures about 1 1/2 cups and when cooked will yield between 3 1/2
and 4 cups, depending on quality.
1/2 pound whole dried hominy, with pedicel (con cabeza) 1 1/2
rounded teaspoons powdered lime (see below)
Put the whole hominy into an enamel or stainless-steel pot and add
enough cold water to come about 2 inches above the surface of the
corn. Set over medium heat. Dilute the powdered lime with about
1/2 cup cold water and add to the pot through a fine strainer,
pressing out the lumps with a wooden spoon. The water will become
slightly milky. Cook the corn until it comes to a simmer (the skins
of the kernels will now be bright yellow) and continue cooking,
covered, until the skin can easily be slipped off the kernels--
about 20 minutes. Remove from the heat and set aside to cool off.
When the corn is cool enough to handle, drain and put into cold
water, rubbing the kernels through your hands until the skins have
been cleaned off. Skim off the skins and discard; rinse the corn
once more. With the tip of a paring knife or a strong thumbnail,
remove the pedicels.
When all the corn has been cleaned, add enough fresh water to come
about 3 inches above the surface of the corn, cover, and bring to
a fast simmer. Continue cooking until the corn is tender and has
opened up like a cupped flower--about 1 1/2 to 2 hours, depending
on how old the corn is. When cooked, always reserve the cooking
water and add it with the corn to the soup.
You may use a pressure cooker for this last step. Bring up to
pressure, lower the heat, and cook slowly for about 30 minutes.
This chemically pure lime, calcium oxide, is used in the preparation
of dried corn for making tortilla and tamale dough. It is generally
sold in rocklike lumps of varying sizes. To use it in this state,
break off a piece about as large as a golf ball (once you have some
experience you can estimate more accurately) and crush it down as
much as possible. Sprinkle well with cold water. It will then start
to slake, or burn as the Mexicans say, and it does just that. It
starts to crumble with a slight sizzling noise, sending off a vapor.
If you put your hand over the bowl you are using, you can feel the
heat emanating from it. When the action has subsided, it is now
slaked; stir again and pour the milky liquid through a strainer
into the pot with the corn and water. Take a taste of the water;
it should have a slightly acrid taste or, as the Mexican expression
goes, "grab your tongue." If the water is very strong and bitter,
add more cold water to dilute the corn water. If it is too weak,
pour more water through the strainer containing the lime residue
and try again.
Since one usually buys lime by the pound at the very least, it can
be broken up into smaller pieces and stored in closed jars, but
with time it will naturally slake on its own with the natural
moisture in the air. It is still usable, although it will have
broken down to a powder containing some small lumps. When you add
water to it for the nixtamal, it will not burn.
Note: When handling lime, be careful not to get any near your eyes
and always use a non-corrodible container for diluting it.
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