Preparation

the day before, prepare the corn in the same way as the pozole, scrubbing it. put to cook with the menudo (well cleaned and washed), cut into squares, the veal leg into small pieces and a little salt

Also, the day before, toast the ancho chili, remove the seeds and devein it. then, soak in hot water, leaving it overnight.

the next day, skin it, grind it with the garlic and the tomato (previously roasted and peeled). two hours before serving, add this ground to the mixture that was cooked with the corn.

everything should be very smooth. taste it, and if salt is missing, add it. Serve hot, in deep plates with the crumbled oregano.

Ingredients

  • 750 grs. de menudo de res, (belly or tripe)
  • 1/2 veal leg
  • 250 grams corn cacahuazintle
  • 1 chili pepper
  • 1 large tomato
  • 1 clove garlic
  • dried oregano, salt.