Hola amigos! Today’s recipe is a perfect meal to help warm you up during the cold winter days. And if you happen to be hung over, this soup is going to really hit the spot!
Menudo, or pancita, is what we in Mexico call tripe soup. Blah! I know pretty gross. But don’t worry because I’m going to be showing you how to make a delectable vegan menudo that you’re absolutely going to love — yes, even those that love the classic version will devour this vegan twist!
(If you don’t see the video right below this text, view it on our YouTube channel by clicking here.)
Growing up my parents would buy menudo for our Sunday meal and I was never happy with the choice, just the thought of the…uhmmm…meat…disgusted me! Much to the dismay of my parents, I would only eat the broth and push the tripe out of my bowl. Anyone else do this too?
Some people like to also add hominy or cooked garbanzos to their menudo, and as always, there are many variations to this dish, this is how I make it but feel free to adjust to your personal taste. The recipe is below so check it out and read over it before you start cooking.
I’d like to give my sister a special thank you for sharing her vegan menudo tips with me, gracias hermanita, you helped my menudo taste so delish! And now you’re going to see just how easy menudo is to make. Okay, amigos let’s get cooking!
- 1 pack oyster mushrooms, chopped roughly
- 8 cups or 1.8 liters low-sodium vegetable broth
- 5 guajillo chiles, desseded & stem removed
- 3 chiles de arbol, stem removed & for milder taste seeds removed if desired
- 6 large cloves of garlic
- half a large white onion
- water for boiling
- 1 teaspoon salt, adjust to taste
- 5 leaves of fresh epazote (can substitute with 1 Tablespoon dried)
- ½ teaspoon dried Mexican oregano, to start & adjust to taste
- 2 bay leaf
- ½ ground cumin seed, adjust to taste
- chopped onion, chopped cilantro, dried oregano & limes. Additionally warm corn tortillas
- In a small pot bring plenty of water to boil. While you wait for it wipe the chiles clean with a damp paper towel, remove the stems and the seeds. Also prepare the garlic cloves and onion. Once the water is at a soft boil add all of the chiles, the onion and the garlic and simmer until everything is soft. Remove from the heat and allow to cool slightly before blending the chiles, onion and garlic with once cup of the boiling broth. Blend until you have a smooth sauce, set aside.
- In a large pot heat the oil then add the chopped mushrooms and a sprinkling of salt, then sauté until they begin to brown a bit. Place a colander over the pot and very carefully pour in your chile sauce. Then add the epazote, half a teaspoon of salt, half a teaspoon of dried Mexican oregano, quarter teaspoon of ground cumin and two bay leaves. Give the ingredients a good stir and cook for 5 minutes before pouring in all of the vegetable broth. Stir again, cover and simmer for 40 minutes.
- After 40 minutes, taste the broth and if needed add more seasoning if needed or desired -- I added half a teaspoon of salt and a quarter teaspoon of ground cumin. After adding more seasoning simmer for 10 more minutes.
- !TO SERVE:
- Serve each bowl with freshly chopped cilantro, white onion, a sprinkling of dried Mexican oregano, lots of limes and plenty of warm corn tortillas. If you'd like you can also serve with some chopped raw chilies or your favourite spicy salsa.
- !TO EAT:
- The traditional way of eating is to roll up a tortilla and dip it into the broth. The taste is fantastic!
Some people also add tomatoes and/or dried chile anchos to their menudo. Additionally others like to add some hominy or cooked garbanzo beans. Feel free to experiment and see what you like.
Amigos let me tell you, this vegan menudo tastes so similar to the classic version that it’s going to blow your mind that there was no yucky tripe involved in this recipe. The broth is super flavorful and has just a touch of heat. The vibrant broth with the tender oyster mushrooms, the crunch of the onion the burst of the cilantro and oregano and the tartness of the lime — yum the tastes and textures are amazing together. Let’s not forget a rolled up tortilla to dip into the broth before taking a bite. Amigos, I’m talking toe-curling foodie heaven!
I really hope you make this menudo and see how fantastic it tastes!
Thank you all for stopping by, Happy Cooking! Adios and until next time.
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