The Pancita or Menudo

Name: The Pancita or Menudo
Prep time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cloves garlic; 2 tablespoons onion, chopped; 1 piece onion; 50 grams ancho chile; 50 grams pasilla chile; 1 kilo beef tripe; 1 cup chickpeas, cooked

Ana Lozz

Pancita, or some variants known as menudo, is also one of the typical recipes of Mexico. We can find pancita in the northern states. In Sabor a México, we reproduce a recipe that we deemed standard and that accounts for a dish.

Reviewed by Editorial Team of Kiwilimón

Published: 16-08-2013

Preparation

40 mins

Low

Cut the previously cleaned pancita into cubes, and put it to cook in enough water with a clove of garlic, a piece of onion, and a tablespoon of salt. Let it boil until well cooked. Remove the veins, lightly toast, soak in hot water, and grind the chiles. Fry the onion and garlic, finely chopped, in two tablespoons of lard. When the onion is translucent, add the ground chiles and let them fry lightly. Add the pancita with its broth, previously removing the onion and garlic, and add the cooked chickpeas. Let it boil for 30 minutes and season with salt. And it's ready with some handmade tortillas, a delight.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

Provided by

The Pancita or Menudo

Ingredients

Preparation

Nutritional information

Sign up for the newsletter