Vegan menudo

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Vegan menudo

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Mark Cerkvenik

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Mark Cerkvenik

Description

Based on the recipe from https://www.eatfigsnotpigs.com by Mark Cerkvenik www.letseatgreat.com

  • Ingredients

Menudo Base Ingredients:-

  • ✓ 2 ounces dried guajillo chiles, about 6-8 dried peppers
  • ✓ 3 cloves garlic, minced
  • ✓ ½ small yellow onion, minced
  • ✓ 4 cups water
  • ✓ 1 Not Chick’n bouillon cube
  • ✓ 1 teaspoon ground oregano
  • ✓ 1 teaspoon ground cumin
  • ✓ Salt and pepper to taste

Menudo Ingredients:-

  1. Menudo base (recipe above)
  2. 1 yellow onion, roughly chopped
  3. 3 carrots, peeled and roughly chopped
  4. 1 - 3 oz package of dried snow fungus mushrooms or mushrooms of your choice
  5. 3 cloves garlic, minced
  6. 1 jalapeno, minced
  7. 3 Not Chick’n bouillon cubes
  8. 6 cups water
  9. 1 -29 ounce can of white or yellow hominy, drained
  10. 1 tablespoon ground oregano
  11. 1 teaspoon ground cumin
  12. Salt and pepper to taste
  13. Garnishes (optional)
  14. Sliced radishes, Avocado, Cilantro, Jalapeno, Cabbage, Red onion
  • Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Cover dried mushrooms with enough warm water so that they are fully submerged.
  2. Set aside for 30 minutes to rehydrate.
  3. Turn the oven broiler on high.

Menudo Base Instructions:-

  1. Remove stems and as many seeds as you can from the dried chiles.
  2. Broil chiles for 1-2 minutes on the middle rack of the oven. Make sure not to broil the chiles too long, or they will burn and ruin the base of your menudo.
  3. Remove from the oven and set aside.
  4. In a pot on high heat, add a few tablespoons of water and saute onions until they become translucent , about 2-3 minutes.
  5. Add garlic and toss until fragrant, about 1-2 minutes.
  6. Add water, dehydrated chiles, bouillon cube, and seasonings.
  7. Bring to a boil for about 3-5 minutes. Remove from heat and set aside to cool, about 15-20 minutes.
  8. Once cooled, add all ingredients to a blender (including broth). Save the pot aside for menudo.
  9. Blend on high until you reach the smoothest consistency. For us, it took about 2 minutes.
  10. In a fine mesh strainer, strain chile liquid into a bowl of any extra seeds, skin, ect

Menudo Instructions:-

  1. Once your dried snow mushrooms are re-hydrated, chop roughly and set aside.
  2. In the same pot you used to rehydrate your chiles, add about ½ cup of water to a pot on medium high heat.
  3. Once water is hot, saute onions, jalapeno and garlic for about 5-7 minutes.
  4. Add water, bouillon cubes, menudo base or chile paste, rehydrated snow mushrooms, oregano, and cumin.
  5. Stirring constantly, bring to a boil.
  6. Reduce heat to low, add hominy and simmer for 10 minutes.
  7. Add carrots and simmer for another 10 minutes or until carrots are cooked through.
  8. Garnish with desired toppings, serve and enjoy
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