Menudo Rojo

Prepare Beef, Dried chiles, Oregano: rinse, peel, and cut everything to soup-friendly pieces.

Build the aromatic base in a pot with onion, garlic, spices, or tomatoes if included.

Add the main ingredients and cover with the water or broth from the recipe.

Simmer gently, skimming if needed, until the ingredients are tender.

Add quick-cooking components near the end so they do not overcook.

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