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Good Idea to Preparing Yummy My version of Pancita (Mexican Tripe and Pigs feet Stew)

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

We hope you got insight from reading it, now let's go back to my version of pancita (mexican tripe and pigs feet stew) recipe. You can have my version of pancita (mexican tripe and pigs feet stew) using 13 ingredients and 12 steps. Here is how you cook that.

To make an unforgettable My version of Pancita (Mexican Tripe and Pigs feet Stew), below are the components required:

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

After preparing the components, next you are ready to make your tasty My version of Pancita (Mexican Tripe and Pigs feet Stew) by following the guidances on this section:

  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..

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

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