I am a bit of a Mexican food addict, and I especially love the fresh flavours of Tex Mex, which is less Mex and more Tex. I first saw this idea years ago when I was visiting good friends in Houston and we had something similar to this but using hominy instead of corn. Hominy is a corn that has been treated and is a staple of South American cuisine. It is hard to get in Australia though it is available in tins online if you try hard enough.
I do find fresh corn is just as good, and if you char it first, even superior perhaps, though the hominy does have a very distinctive taste that is not anything like corn.
Whatever you end up with in this recipe you can add in LOADS of everything fresh to make it go a long way. It is essentially a broth, and then just fill her up with your favourite veggies. (The kids love it too!!)
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- 4 - 5 garlic cloves
- 1 Handful fresh oregano
- 1 Handful fresh coriander or cilantro (plus some more for serving)
- 1 red chilli
- 1 red onion peeled and halved
- 2 limes, zest, finely grated
- 1 Teaspoon ground cumin
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 Litre Bone Broth or liquid chicken stock Recipe
- 2 limes, juice
- 2 corn cobs, kernels only
- 1 Batch Shredded Chicken Recipe
- 250 Grams heirloom tomatoes, halved
- 2 spring onions, thinly sliced
- 1 red capsicum, diced
- 1 - 2 sliced Avocado (drizzle with lime juice)
- 1/4 cabbage, shredded (You can use any cabbage you wish for this)
- fresh coriander or cilantro leaves
- 1 Pack plain corn chips
- Sour cream (optional)
Place garlic, oregano, coriander, chilli, onion, lime zest, cumin and EVOO into Thermomix bowl and chop 5 sec/speed 6.
Sauté 5 min/Varoma/speed 1/MC off
Add remaining soup ingredients except corn.
Cook 10 min/100ºC/Reverse/speed soft.
Add corn and cook a further 4 min/100ºC/Reverse/speed soft.
Serve immediately in large soup bowls, and top with all other ingredients.
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