Mushroom Menudo

Yamilette González
The menudo is a classic of Mexican cuisine, as it has an intense and spicy flavor that captivates us. However, we decided to make a version of mushroom menudo for those in search of lighter dishes, give it a try!Did you know? Menudo is a broth made with cacahuacintle corn and beef tripe. It is usually enjoyed with family or to cure a hangover.Click here for more broth recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 8 guajillo chiles, soaked, for the marinade
  • 1 clove garlic, grilled
  • 1/4 onions, grilled
  • 1 cup chicken broth
  • 1/2 teaspoons cumin
  • 1/2 teaspoons oregano
  • 1/2 teaspoons allspice berry
  • 5 cups water
  • 2 cups hominy corn
  • 1 garlic head
  • 1/4 cups onion
  • 1 tablespoon granulated chicken bouillon
  • olive oil
  • 1 1/2 cups mushrooms, shredded
  • 1 1/2 cups button mushrooms, sliced
  • onion
  • oregano
  • lime juice
  • corn tortillas
Preparation
2h
1h 30 mins
Low
  • Blend the guajillo chili, garlic, onion, chicken broth, cumin, oregano, and allspice. Set aside.
  • Heat the water in a pot over medium heat. Cook the pozole corn with the onion, garlic, and chicken concentrate. Cook for 1 hour.
  • Heat the olive oil in another saucepan over medium heat. Sauté the mushrooms and champignons over low heat until they are slightly golden. Pour in the sauce and season with salt and pepper. Cook for 10 minutes.
  • Pour in the broth and the pozole corn. Cook over low heat for 25 minutes.
  • Serve in a deep plate and accompany with onion, oregano, lime juice, and tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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