Vegan Mexican Menudo Recipes

VEGAN MEXICAN MENUDO

Steps:

• Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
• Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
• Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
• Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

VEGAN MENUDO

Steps:

• Remove the veins and seeds from all of the dried chiles except the morita and place in a heat proof bowl with the snow mushrooms. Pour boiling water over them and let the chiles soak for 10 minutes and the mushrooms for 30 minutes.
• Heat a heavy-bottomed skillet or comal to medium-high heat and place the tomatoes, half an onion and two garlic cloves on it. Let them char on all sides. Be careful with the garlic, because it burns fast. Remove from the pan and set aside. You can also do this by placing the vegetables under the oven broiler set to high.
• Drain the soaked chiles, but reserve the water. Place them in the blender with the charred tomatoes onion, and garlic. Add 1 ½ cups of the chile soaking water and blend until smooth. Strain and set aside.
• Remove the snow mushrooms from the water, and cut them into bite sized pieces. Set aside.
• Heat oil in a large pot set to medium heat. Add the oyster mushrooms and cook until golden brown. Pour in the chile sauce and simmer for 5 minutes.
• Pour in the vegetable broth, hominy, snow mushrooms, bay leaf, and epazote. Bring to a simmer over medium-low heat. Simmer for 25- 30 min. Season to taste with salt and pepper.
• Serve hot topped with minced onion, dry oregano, and limes. In Northern Mexico it is served with bolillo but in the southern states it is served with tostadas.

VEGAN MENUDO WITH MUSHROOMS

Steps:

• Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
• Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
• Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
• Drain hominy and place in a large pot; pour in fresh water to cover by 2". Season generously with salt. Bring to a boil, then reduce heat and partially cover. Simmer, adding more water as needed to keep hominy covered by 2", until hominy is tender and blooming (maize has burst), 1½-2 hours.
• Bring broth to a boil in a medium pot over medium-low heat; season with salt. Add mushrooms, remove from heat, and let sit until mushrooms are softened, 10-20 minutes.
• Using a slotted spoon, transfer, mushrooms to a cutting board. Cut mushrooms into bite-size pieces with a chef's knife or kitchen shears and add to hominy along with broth, chile base, and 2 Tbsp. dried oregano. If the soup is very thick, add water to loosen. Simmer, stirring occasionally, until flavors meld, 20-30 minutes. Taste menudo and season with more salt if needed.
• Divide menudo among bowls. Top with onion, cilantro, red pepper flakes, and more oregano. Serve with tortillas and lime wedges for squeezing over. Do ahead: Menudo can be made 3 days ahead. Let cool; transfer to an airtight container and chill. Hominy will continue to soak up liquid as it rests, so you may need to add more water or broth when reheating.