Vegan Mexican Menudo

By Ana Martínez

4.5 / 5

10min

40min

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4 roma tomatoes
2 ancho chile peppers seeded and deveined
2 tablespoons olive oil
2 cloves garlic
1 pinch ground cumin
2 pounds shiitake mushrooms sliced
½ cup water
to taste salt
1 quart vegetable broth
¼ cup finely chopped white onion
¼ teaspoon dried oregano
1 lime cut in wedges
1 teaspoon red pepper flakes