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1 lb of honeycomb tripe, rinsed and cut into 1-inch squares, 1 lb beef stew meat, 1 (15 ounce) can hominy, drained, 1 tablespoon red chili powder (more or less according to taste, not part of menudo spice mix), 1 tablespoon oregano
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3 lbs beef stew meat, cut into 1-2-inch pieces (I use a chuck roast & cut it up), 8 red chilies, stemmed and coarsely chopped (you can take out the seeds to reduce the heat level), 1/2 small onion, chopped, 2 inches fresh ginger, peeled and chopped, 3 garlic cloves, chopped
2 stalks celery, 1 large onion, 2 -4 cloves garlic (or 2-4 tablespoons of diced garlic from the jar You can adjust to taste.), 3 (6 ounce) cans tomato paste (I prefer Contadina), 2 (14 1/2 ounce) cans tomatoes (Use what you prefer, but I like the diced Italian Seasoning type)
1 onion, chopped, 2 garlic cloves, crushed, 1 jalapeno, seeded and thinly sliced (or other chili), 12 ounces round steaks, cut into cubes, 1 (16 ounce) can pinto beans (Optional if using less meat, could also use black or kidney beans)
1 lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre), 3 (12 inch) whole wheat tortillas, 1 (15 ounce) can tomato sauce, 2 tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc), 1/4 teaspoon unsweetened cocoa powder (the secret ingredient!)
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