Menudo Rojo

Prepare the Beef, Dried Chili Peppers, Oregano: wash, clean, and cut to an appropriate size for the soup.

In a pot, create an aromatic base with onion, garlic, spices, or tomatoes if included in the recipe.

Add the main ingredients and cover with water or broth as specified in the recipe.

Simmer over low heat, skimming off the foam, until the ingredients become tender.

Add quick-cooking components at the end to prevent overcooking.

Let the Menudo Rojo rest for 5–10 minutes and serve hot with fresh herbs or lime.