Dunno if you guys cares but if you guys are bored like me atm then you can stream pretty much all of the new series on instaflixxer. Been watching with my gf these days xD
I.A. Yes of course there should not be a problem, it will give it more flavor and it’s fine using the chills powder! My aunt uses the New Mexico Chile powder and she likes it ! Hope you enjoy !
@@letscookthat6537 What did you do to crush ancho peppers & garlic when there were no BLENDERS?!! Just curious. I love menudo and enjoyed your video to make it correctly. But some ppl clean seeds & stems from peppers & let soak in low heat before blending.btw do you grow your own peppers, garlic & oregano? I want to.
Needs, Round Orange Squash, Green Plantains, Chick Peas and Goya Sazon. But I would eat your dish even without those items because it looks really good 😊❤and I love Tripe ! Also, adding Salt to water, makes the water take much longer to come to a boiling.
Hello Purple Rane That a good question I’m thinking they Probably Minced until getting a paste or use a stone like a molcajete to crush everything. Thank you for watching.
athinanme Hello if you won’t be adding patas yes it would be a little less water. At least 2-3 inches above your menudo. Remember make sure to add some kind of bone like marrow bone for flavor. Thank you for watching and have a great day.
I rarely comment, but I felt I had to do my best to prevent a disaster. The flavor comes from the pata. Use pata. In fact, Pakistanis make a soup with pata and spices. Don’t bother making menudo if you aren’t going to use pata. Put them in a cheesecloth and throw them away if you must, but menudo needs pata.
Hello Don’t be nervous it will come out very Delicious and yes I would love to see pictures you can also send them to me on Instagram lets_cook_that or Facebook let’s cook that And the California chili’s are also known as Anaheim dried peppers or chilies seco del Norte. If you can’t find them you can also use Chili Guajillo they are a little hotter because the California is mild. Thank you for watching and happy holidays.
Hello Mamachaos Brittany Bach I always like to straining all my sauces for recipes like this so I can get a nice clean texture without the pulp. I personally do not like to see the pieces of the pulp in the food. Thank you for watching & stay safe love
