08/12/2026
🔥 SMOKED MENUDO — EL SABOR STYLE 🔥
We took a classic and gave it a little Texas smoke. Smoked tripe, smoked hominy, homemade chile rojo and El Sabor de Gonzalez Original Mild. 🌶️🔥
What we used:
• 4 lbs cleaned beef tripe
• White hominy, drained & rinsed
• El Sabor Original Mild
• Onion & garlic
• Bay leaves
• Mexican oregano
• Beef broth
• Post oak or pecan smoke
For the Chile Rojo:
• 4 tbsp guajillo chile powder
• 2 tbsp ancho chile powder
• ½ tsp cumin
• 1 tsp Mexican oregano
• Garlic
• 2 tbsp oil
• 2–3 cups beef broth
How we made it:
1️⃣ Simmer the cleaned tripe with onion, garlic and a little salt for 45–60 minutes. Drain, let it dry slightly and season lightly with El Sabor Original Mild.
2️⃣ Smoke the tripe at 250–275°F for about 60 minutes over post oak or pecan. 🔥
3️⃣ Drain and rinse the hominy, season it lightly with El Sabor Original Mild and smoke at 250–275°F for 30–45 minutes, stirring halfway through.
4️⃣ For the chile rojo, heat the oil over medium-low heat. Add the guajillo and ancho powders for about 20–30 seconds, then slowly whisk in the beef broth. Add garlic, oregano and cumin and simmer for 10–15 minutes.
5️⃣ Add the smoked tripe to the pot with onion, garlic, bay leaves and enough broth/water to cover. Simmer until tender, then add the chile rojo and smoked hominy and let everything cook together.
6️⃣ Ice-cube trick! 🧊 Run an ice cube across the top of the menudo. The cold helps solidify the excess fat so you can easily remove it without taking away all that good broth.
7️⃣ Taste and finish with a little more El Sabor Original Mild if needed.
Serve it up with fresh onion, cilantro, Mexican oregano and plenty of lime. 🍋🟩
Traditional? Maybe not.
Delicious? Absolutely. 😝🔥
Smoked Menudo. El Sabor style.
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