A traditional Mexican salting soup based on homini, leached by a special method of corn, which is widely used in mexican cuisine. The word Ambassador itself means “homini” in the Nahuatl dialect inherited by the Mexicans from their Native American ancestors. From ancient times, the ambassador was prepared in Mexico for large holidays, and now you can try it in many Mexican restaurants or cook yourself. The soup is thick, very rich with rich spicy taste. As a rule, it is prepared from two to three main ingredients, for example khomini, pumpkin and pepper, poured on plates and each to himself adds different toppings taste. It can be chips, salsa from fresh vegetables, slices avocado or onion. Nutritional Information per serving: (4 total) Calories 415, total fat 16 g., Saturated fat g., Proteins 9 g., Carbohydrates 76 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans of 420 gr. canned corn homini liquid drain, rinse the corn
- 2 tbsp. l vegetable oil
- 1 tbsp. l chili powder
- 1 small butternut squash peeled and seeds and diced into 2 cm cubes, (about 4 tbsp.)
- 1 pepper blanched, peeled and chopped
- 1 tsp dried oregano and optionally for sprinkling
- 1 tsp ground zira
- 2 garlic cloves, finely chopped
- 1 can 420 gr. tomato puree without salt
- 1 diced avocado
- Fresh salsa pico de gaio, for serving
- Tortilla chips for serving
Recipes with similar ingredients: corn, nutmeg pumpkin, sauce pico de gallo, chili pepper, cumin, oregano, avocado
Recipe preparation:
- In a large cauldron or in a pan with a thick bottom over medium heat heat the vegetable oil. Add chili powder.
- Add pumpkin, blanched, oregano, zira, garlic and 0.5 tsp. salt and fry, stirring often, until the pepper is softer, about 5 minutes. Add 5 tbsp. water, tomato puree and 0.5 tsp. salt cover and bring to a boil. Remove the lid and cook, until the pumpkin is soft, about 15 minutes, adding corn for 2 minutes until ready.
- Salt salted to taste and pour into bowls. Add on top avocado and salsa, sprinkle oregano. Serve with crisps.
