Crock Pot Menudo with Beef
Savor the rich, bold flavors of Crock Pot Menudo with Beef, a comforting Mexican stew that’s made effortless with the convenience of slow cooking. Featuring tender beef tripe and flavorful beef shank, this traditional dish gets its signature kick from an aromatic blend of guajillo and ancho chilies, garlic, and spices. Canned hominy adds a hearty texture, while the low-and-slow cooking method ensures a deeply flavorful broth. Perfect for feeding a crowd, this menudo recipe is a must-try for fans of authentic Mexican cuisine. Serve it steaming hot with fresh cilantro, diced onion, and lime wedges, plus warm tortillas for the ultimate experience. Whether you're new to menudo or a seasoned fan, this crock pot version will become a go-to favorite for cozy family dinners or weekend feasts.
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Recipe Information
Ingredients
- 2 pounds beef tripe
- 1.5 pounds beef shank
- 30 ounces hominy (canned, drained and rinsed)
- 1 medium white onion (chopped)
- 4 units garlic cloves (minced)
- 4 units dried guajillo chilies
- 2 units dried ancho chilies
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 units bay leaves
- 10 cups water
- 4 units lime wedges (for serving)
- 0.25 cup chopped fresh cilantro (for garnish)
- 0.25 cup diced white onion (for garnish)
- 8 units tortillas (optional, for serving)
Instructions
Thoroughly rinse the beef tripe under cold water. Then, cut it into bite-sized pieces and set aside.
In a large pot, bring water to a boil, and blanch the beef tripe and beef shank for 5 minutes to remove impurities. Drain and rinse both meats with cold water.
To prepare the dried chilies, remove the stems and seeds from the guajillo and ancho chilies. Place the chilies in a bowl, cover them with hot water, and let them soak for 15 minutes until softened.
Drain the softened chilies and blend them with 1 cup of water, the minced garlic, cumin, and oregano to form a thick, smooth paste. Set this chili paste aside.
In the crock pot, add the blanched beef tripe and beef shank. Pour in the chili paste, followed by the chopped onion, hominy, salt, pepper, and bay leaves.
Add 9 cups of water to the crock pot and stir gently to combine all the ingredients.
Cover and cook on low heat for 7 hours, or until the beef tripe and beef shank are tender. Stir occasionally to ensure the flavors are evenly distributed.
After 7 hours, remove the beef shank from the crock pot and shred the meat using two forks. Discard the bone and return the shredded meat to the crock pot.
Taste the broth and adjust the seasoning with additional salt or pepper if needed.
Serve the menudo hot in bowls. Garnish with chopped fresh cilantro and diced onion, and serve with lime wedges and warm tortillas on the side.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 4.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
