Mexican Grandma Recipes

Steps:

• 1. In a 12 quart pot fill pot half way with water and place on burner on high to a boil. When it reaches a boil lower the heat to med/high
• 2. While water is coming to a boil cut tripe into bite size pieces. Do not cut to small. Wash tripe before placing into boiling water (make sure water sit about 3 inches above tripe). Boil for about 30 minute then rinse. Boil and rinse 2 more times. After you boil and rinse a few times. Now the gamey taste should be gone.
• 3. Final boil place a metal colander at bottom of pan fill with water half way. Add tripe and pig feet or knuckles. Cut green onions about 2 inches add to water Add entire clove of garlic (Whole just remove outer skin) it will stay intact In a steeper add menudo helper or whole Cover and boil (med/high) for about 3 to 4 hour NEVER allow water to run low. Until tripe to becomes tender (check tripe occasionally)
• 4. After the tripe is tender add fiesta menudo mix (add until you reach your desire taste) Add salt to taste if desired Add hominy Allow to boil for another 40 minutes Let sit for 20 minutes before eating

Steps:

• Infuse tea bags in hot water for approx 5 minutes.
• Remove tea bags & add cloves, fruit juices & honey, stir over heat until all combined nicely.
• Remove cloves and serve garnished with fruit slices and mint sprigs.

Steps:

• In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
• Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
• On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
• Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.