Humita Argentina Recipes

HUMITAS (SEASONED CORN PUREE)

Steps:

• Combine corn kernels, milk, eggs and salt in processor or blender and puree. Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.

HUMITA EMPANADAS

Steps:

• For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
• For the filling: Heat the oil in a large skillet and sauté onions and peppers. Add salt, black pepper, basil, garlic powder, and oregano. Let cool.
• In a large bowl, combine corn, onion mixture (sofrito), mozzarella, Parmesan and parsley and mix.
• To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanada with the vegetable mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
• Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

ANDEAN HUMITA EN CHALA

Steps:

• Heat oil in a skillet over medium heat. Sauté onion until soft (do not let it brown), about 8 minutes. Remove from heat and set aside.
• Cut around base of each ear of corn and gently remove husks whole. Reserve husks. Brush silk off ears.
• Grate kernels off corncobs into medium bowl, or slice off and pulse in processor to rough purée. Season with salt and pepper. Mix in cooked onions, milk, and red pepper flakes. Chill mixture until firm.
• Preheat oven to 350° F. To assemble 1 humita, choose a thinner, more flexible inner husk and tie thin end into knot. Split up to knot and set aside to use as tie. Lay 2 of widest husks side by side (narrow ends at top and bottom), overlapping a few inches to form rectangle. Spoon 1/4 cup filling into center, then fold sides over to cover filling. Fold in top and bottom to make enclosed rectangular package. Tie crosswise with knotted husk. Repeat with remaining filling and husks. Place finished humitas on baking sheet and bake until heated through, about 15 minutes.

HUMITAS (SEASONED CORN PUREE)

Steps:

• Combine corn kernels, milk, eggs and salt in processor or blender and puree.
• Melt butter in large skillet over medium heat. Add onion and saute until translucent.
• Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper.

EMPANADAS ABIERTAS DE HUMITA (CREAMY CORN EMPANADAS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
• Line the muffin cups with the 12 pastry rounds.
• Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
• Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
• Fill pastry with corn mixture and top each with remaining Parmesan cheese.
• Bake in the preheated oven until golden, about 15 minutes.