Hello, I am Clara. Today, I will show you a way to prepare my version of pancita (mexican tripe and pigs feet stew) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
My version of Pancita (Mexican Tripe and Pigs feet Stew) Recipe
My version of Pancita (Mexican Tripe and Pigs feet Stew) is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. My version of Pancita (Mexican Tripe and Pigs feet Stew) is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have my version of pancita (mexican tripe and pigs feet stew) using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
- Get Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe
- Take 3 Bay leaves
- Prepare Chile paste ~
- Get 6 dried guajillo chiles, stems and seeds removed
- Make ready 1 cup water
- Take 1/2 white onion
- Prepare 4 cloves garlic
- Prepare Soup ~
- Get 6 russet potatoes
- Take bag baby carrots
- Take can black beans
- Get can lima beans
- Prepare 1 Spanish onion
Instructions to make My version of Pancita (Mexican Tripe and Pigs feet Stew):
- MAKE THE SOUP BASE Place the feet and tripe in a large stockpot and fill with enough water to cover by 1 inch. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot; fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer; simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface.
- Be sure to cut the tripe in 1 inch pieces.
- PREPARE THE CHILE PASTE Place the chiles in a small pot of water and bring to a boil. Once boiling, remove the pot of chiles from the heat and let it sit for about 30 minutes. Once cool, blend the chiles and water with the onion and garlic; set aside.
- FINISH THE SOUP Once the feet are tender, add the chile paste, pouring it through a strainer to catch any large chunks or seeds. Add the oregano and simmer until the feet are very tender, about 30 minutes, then remove the feet and set aside to cool and simmer for another 30 minutes as the feet cool. Once the feet are cool, pick out the meat and add it to the soup, discarding the rest.
- Add potatoes.
- Add carrots
- Add the lime juice and season with salt and pepper to taste. Serve with diced white onion, more dried oregano and crushed red pepper for additional spiciness. For the best flavor, refrigerate overnight and serve the next day.
- I like to top mines with empanadas and egg.
So that’s going to wrap this up for this distinctive dish my version of pancita (mexican tripe and pigs feet stew) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
