Menudo Con Una Torta de Chile con Carne
Menudo
4 lbs tripe
1 onion
3 cloves of garlic
30-40 dried red new mexico chile pods
29-30 dried/fresh pequin pods
4 limes
Scrub the tripe with salt and lime juice, then soak it in water for about an hour. Rinse the tripe, then boil it for 10 minutes. Strain and rinse the tripe, then cube it up, and put it back in the pot to begin boiling again. Throw in 3 cloves of crushed garlic. Boil for 3-3.5 hours.
Rehydrate your dry chile pods, spoon some of the tripe broth in a blender and put in the rehydrated chiles. Liquify, then put into a pot and begin to simmer the red chile sauce.
Once the tripe is nice and tender, pour the red chile sauce into the pot. Simmer for 30 minutes.
Rinse your hominy very well to get rid of all of the starchiness. This is important, so that the broth stays nice and red, and keeps that nice consistency of not too thick.
Pour the hominy into the pot with the red chile sauce and tripe. Simmer for 10 minutes. Add salt to taste.
Chile con Carne
2lbs of pork loin
2 onions
4 cloves of garlic
25 roasted, peeled, deseeded, destemmed Hatch green chiles
Cube your pork and throw it in a skillet on hight with a bit of olive oil to brown all sides of the cubed pork. Dice up your onions and green chile. Put all of the meat, veggies, along with the garlic into a crock pot. Dont add water! The juices from the pork, and onions will release and make it come out tender and juicy. I usually leave it in the crock pot for 5 hours or so. Add salt and pepper to taste.
Bolillos
4 cups of flour
1 tablespoon of lard
2 tablespoons of honey
2.5 teaspoons of active yeast
2 teaspoons of salt
1.5 cups of water
Mix a cup of warm water with the honey and yeast. Once the yeast begins to bubble well, mix the water with all of the mixed dry ingredients in a bowl. Add another half cup of water to the mix. Make sure to heat up the lard, so that it liquefies before adding it to the mixture. Knead the dough for 15 minutes or so, then put it in a covered bowl for an hour to rise. Punch down the gas from the dough, then make your individual bolillos. Allow the bolillos to rise for another hour, then heat an oven to 350. Cut a slice in the bolillos right before adding them to the oven, and put a tray of ice cubes in the bottom rack of the oven to create steam.
Plating the sandwiches. Slice open the rolls, butter both sides, then add some some sliced avocado. Add some chile con carne on top, then top that with some bacon, then cheese, then egg.
The torta prepping station.
Pol.