Pancita
Beef Belly Broth
A guajillo-and-pasilla tripe broth finished with two additions of epazote — half early for depth, half at the end for a pronounced herbal aroma — and, unlike its cousin pozole, made with no hominy at all.
Pancita
✦ Antes de Empezar
Before you cook
What's the difference between pancita and pozole?
Pancita uses the same tripe and red chile broth base as menudo, but unlike pozole it's made with no hominy at all, and it gets a two-stage addition of epazote — half early, half at the end — for a more pronounced herbal aroma.
Ingredientes· 9View
Tripe & Broth
- 3 lbsBeef Tripe (Pancita de Res)cleaned
- 2Beef Feet (Patas de Res)
- 1 large onion + 1 garlic headWhite Onion & Garlic head
Spicy Chile Base
- 8Dried Guajillo Chilesstems/seeds removed
- 2Dried Ancho Chilesstems/seeds removed
- 6-8Dried Chiles de Árbolfor extra fiery heat
- 1 tbsp oregano + 4 cloves garlicDried Mexican Oregano & Garlic
- to tasteSalt
For Serving
- 1 cup eachWhite Onion & Cilantrodiced onion, chopped cilantro
Instrucciones
6 pasosPrepara la panza
Prepare the tripe
Rinse the professionally cleaned tripe thoroughly and place it in a pot with the water, onion, garlic, and salt.
Cocina el caldo
Simmer the broth
Bring to a boil, skim, and simmer gently for 3 hours.
Prepara los chiles
Prepare the chiles
Toast and soak the chiles. Blend them with 2 cups of the broth and strain.
Añade la salsa de chile
Add the chile sauce
Add the chile sauce and half the epazote. Simmer another 45 to 60 minutes, until tender.
Termina con epazote
Finish with epazote
Add the remaining epazote for the final 10 minutes for a pronounced herbal aroma.
Sirve
Serve
Remove the onion and garlic, adjust the salt, and serve with garnishes. Unlike pozole, pancita contains no hominy.