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If you are fond of Mexican food, especially dishes that include red chilies, you will certainly like Menudo de Soya! This recipe involves frozen tofu - which becomes denser, more meaty, and a bit spongier. Boiling the tofu enhances its textural component. Are you intrigued to cook the dish? You are welcome to do that right away!
Prepare one fresh portion of pork.
Then take hard tofu pack, but don’t drain it.
Then put tofu in the freezer overnight. It'll freeze into a solid block. Thaw it gently, draining the water as it thaws.
Brown the pork in a big pot. As soon as it gets light brown, add beer.
Then, deglaze the pan with it.
Put the pork back in and pour in enough water to cover (you can salt the water now or after the pork is cooked). If you have a pressure cooker, cook according to manufacturer's directions for an hour or two. If not, boil that pig for more than three hours. Put the meat into a side plate to cool down a bit. Separate the fat from it. Bring to a low simmer.
Peel and chop the onion.
Put the onion into the broth and cover the pot with the lid. Drain the canned hominy and add it to the broth with the onions.
Then cut off the top of the dried chili. Remove the seeds.
Soak the chilies in hot water for about 20-30 minutes. Then chop the chilies as finely as you can. After that, cut the chilies into thin strips using a sharp knife.
Chop them well. Sprinkle the chopped chilies with water.
Add the chilies to the pot of broth, onion, and hominy. Pull apart the pork, which should be cooled by now, and put the meat back into the pot as well.
Cut your unfrozen tofu lengthwise to expose more of its spongy texture.
Now, slice into different shapes as you wish. Mix hard tofu and dried oregano in a pot with everything else and simmer for at least a half hour.
Serve warm with fresh cilantro, lime wedges, and more dried oregano. Enjoy the meal!