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Home / Steps to Prepare Perfect My version of Pancita (Mexican Tripe and Pigs feet Stew)

Steps to Prepare Perfect My version of Pancita (Mexican Tripe and Pigs feet Stew)

By fatih12

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My version of Pancita (Mexican Tripe and Pigs feet Stew)

Before you jump to My version of Pancita (Mexican Tripe and Pigs feet Stew) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

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The kitchen alone offers you many small means by which energy and money can be saved. Environmentally friendly living is not really that hard. A lot of it is simply utilizing common sense.

We hope you got benefit from reading it, now let's go back to my version of pancita (mexican tripe and pigs feet stew) recipe. To cook my version of pancita (mexican tripe and pigs feet stew) you only need 13 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare My version of Pancita (Mexican Tripe and Pigs feet Stew):

  1. Prepare of Soup base ~ 2 pig’s feet 2 pounds honeycomb tripe.
  2. Prepare 3 of Bay leaves.
  3. You need of Chile paste ~.
  4. Provide 6 of dried guajillo chiles, stems and seeds removed.
  5. Use 1 cup of water.
  6. Take 1/2 of white onion.
  7. Use 4 cloves of garlic.
  8. Get of Soup ~.
  9. Take 6 of russet potatoes.
  10. Get bag of baby carrots.
  11. Get can of black beans.
  12. Provide can of lima beans.
  13. Get 1 of Spanish onion.

Instructions to make My version of Pancita (Mexican Tripe and Pigs feet Stew):

  1. 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..
  2. Be sure to cut the tripe in 1 inch pieces..
  3. 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..
  4. .
  5. .
  6. .
  7. 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..
  8. .
  9. Add potatoes..
  10. Add carrots.
  11. 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..
  12. I like to top mines with empanadas and egg..

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