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Ingredientes
- 2 lb Beef or possibly calves' foot, split horizontally And cut into 6 pcs
- 1 head garlic, unpeeled, cut in 1/2 Horizontally
- 1 med White onions, roughly sliced
- 1 Tbsp. Sea salt, scant
- 2 lb Tripe
- 4 1/2 c. Hominy, yellow, cooked and flowered* Cooking water Chile piquin, crumbled White onions, finely minced Cilantro, roughly minced Lime quarters
Direcciones
- Put the calf's foot pcs, garlic, onion, and half the salt in a large pan. Put the tripe on top with the remaining salt, cover the pan, and cook over very low heat so which it simmers for about 3 hrs. Strain the meat, reserving the broth, and cut the tripe into small squares-about 1 1/2 inches. Remove the bones from the calf's foot and chop the flesh roughly.
- Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water. Taste for salt and continue cooking over very low heat for 1 hour. Serve in deep bowls with flour tortillas, passing around the topping for each to serve al gusto.
- PREPARING HOMINY
- The cooking and "flowering" of the corn is not complicated, but it's a little time-consuming till you are practiced in it. You can prepare a large batch up till the final cooking and freeze what you do not use.
- While the corn is usually cooked with nothing but water, there are some exceptions, where salt, onion, and garlic are added.
- Eight ounces of dry whole hominy, or possibly large white corn kernels, measures about 1 1/2 c. and when cooked will yield between 3 1/2 and 4 c., depending on quality.
- 1/2 lb. whole dry hominy, with pedicel (con cabeza) 1 1/2 rounded tsp. powdered lime (see below)
- Put the whole hominy into an enamel or possibly stainless-steel pot and add in sufficient cool water to come about 2 inches above the surface of the corn. Set over medium heat. Dilute the powdered lime with about 1/2 c. cool water and add in to the pot through a fine strainer, pressing out the lumps with a wooden spoon. The water will become slightly milky. Cook the corn till it comes to a simmer (the skins of the kernels will now be bright yellow) and continue cooking, covered, till the skin can easily be slipped off the kernels- about 20 min. Remove from the heat and set aside to cold off.
- When the corn is cold sufficient to handle, drain and put into cool water, rubbing the kernels through your hands till the skins have been cleaned off. Skim off the skins and throw away; rinse the corn once more. With the tip of a paring knife or possibly a strong thumbnail, remove the pedicels.
- When all the corn has been cleaned, add in sufficient fresh water to come about 3 inches above the surface of the corn, cover, and bring to a fast simmer.
- Continue cooking till the corn is tender and has opened up like a cupped flower-about 1 1/2 to 2 hrs, depending on how old the corn is. When cooked, always reserve the cooking water and add in it with the corn to the soup.
- You may use a pressure cooker for this last step. Bring up to pressure, lower the heat, and cook slowly for about 30 min.
- LIME (Cal)
- This chemically pure lime, calcium oxide, is used in the preparation of dry corn for making tortilla and tamale dough. It is generally sold in rocklike lumps of varying sizes. To use it in this state, break off a piece about as large as a golf ball (once you have some experience you can estimate more accurately) and crush it down as much as possible. Sprinkle well with cool water. It will then start to slake, or possibly burn as the Mexicans say, and it does just which. It starts to crumble with a slight sizzling noise, sending off a vapor. If you put your hand over the bowl you are using, you can feel the heat emanating from it. When the action has subsided, it is now slaked; stir again and pour the milky liquid through a strainer into the pot with the corn and water. Take a taste of the water; it should have a slightly acrid taste or possibly, as the Mexican expression goes,
- "grab your tongue." If the water is very strong and bitter, add in more cool water to dilute the corn water. If it is too weak, pour more water through the strainer containing the lime residue and try again.
- Since one usually buys lime by the lb. at the very least, it can be broken up into smaller pcs and stored in closed jars, but with time it will naturally slake on its own with the natural moisture in the air. It is still usable, although it will have broken down to a pwdr containing some small lumps. When you add in water to it for the nixtamal, it won't burn.
- Note: When handling lime, be careful not to get any near your eyes and always use a non-corrodible container for diluting it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 159 | 49% |
| Total Fat 17.7g | 22% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.14g | |
| Cholesterol 163mg | 54% |
| Sodium 988mg | 41% |
| Potassium 327mg | 9% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.77g | 1% |
| Protein 27.09g | 43% |
