Humitas Ecuatorianas Recipes

ECUADORIAN HUMITAS

Ecuadorian Humitas image

Expand your culinary horizons with Ecuadorian Humitas! You'll love these buttery, cheesy cornmeal Ecuadorian Humitas prepared in corn husks.

Provided by My Food and Family

Categories Recipes

Time 1h30m

Yield Makes 9 servings, 2 humitas each.

Number Of Ingredients 8

Ingredients

6 fresh ears corn on the cob (with husks)
1/2 cup chopped onion
1/4 cup (1/2 stick) butter, softened
1 tsp. baking powder
3 eggs
1 cup cornmeal
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cut in 1/2-inch cubes
2 cups water

Steps:

Remove green husks and silk from corn, being careful to keep husks whole. Discard silk. Place husks in large pot of boiling water and blanch 1 minute. Remove from water; drain.
Cut kernels off cobs. Place half of the kernels and onions in blender container; cover. Blend on medium speed until smooth. Pour into large bowl. Place remaining corn kernels, butter, baking powder, eggs and cornmeal in blender container; cover. Blend until smooth. Add to corn puree in bowl. Stir in cheese. (Batter will be thick but not stiff.)
Place 2 of the corn husks on work surface, with long sides slightly overlapping. Spoon 1/4 cup of the corn puree onto bottom half of the husks; fold the top of the husks over the filling. Fold in half from the left side, then fold in half again from the right side. (One end of each humita should remain open.) Repeat with 34 of the remaining corn husks and remaining corn puree. Keep folded ends in place by tieing closed with thin strips of the remaining corn husks.
Fill a large pot with 2 cups water. Line steamer basket with half of the leftover corn husks; place in pot. Stand the humitas, open ends up, in the basket; cover with the remaining corn husks. Cover the pot with a lid. Bring water to boil on high heat. Reduce heat to low; steam 30 minutes or until humitas are firm.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

HUMITAS ECUATORIANAS

Humitas ecuatorianas image

Provided by My Food and Family

Categories Casa

Time 1h30m

Yield 9 porciones de 2 humitas cada una

Number Of Ingredients 8

Ingredients

6 elotes (mazorcas de maíz) frescos (con hojas)
1/2 taza de cebolla picada
1/4 taza (1/2 barra) de mantequilla, ablandada
1 cucharadita de polvo para hornear CALUMET Baking Powder
3 huevos
1 taza de harina de maíz
1 paquete (8 onzas) de queso mozzarella KRAFT Mozzarella Cheese, cortado en cubos de 1/2 pulgada
2 tazas de agua

Steps:

Quítale las hojas verdes y el pelo al elote, teniendo cuidado de que las hojas queden enteras. Desecha el pelo. Escalda las hojas en una olla grande con agua hirviendo durante 1 minuto. Sácalas del agua y escúrrelas.
Corta los granos de maíz al elote. Coloca la mitad de los granos y las cebollas en la licuadora; tápala. Mézclalos a velocidad media hasta obtener una consistencia homogénea. Vierte la mezcla en un recipiente grande. Coloca el resto de los granos, la mantequilla, el polvo para hornear, los huevos y la harina de maíz en la licuadora; tápala. Mezcla hasta que la consistencia sea homogénea. Agrégaselos al puré de maíz que quedó en el recipiente. Incorpora el queso. (La masa quedará espesa pero no se endurecerá.)
Coloca 2 de las hojas de maíz sobre la superficie de trabajo de modo que queden un poco superpuestas a lo largo. Con una cuchara, coloca 1/4 taza del puré de maíz sobre la mitad inferior de las hojas; dobla la parte superior sobre el relleno. Dóblalas por la mitad de izquierda a derecha y, luego, de derecha a izquierda. (Debe quedar abierto uno de los extremos de cada humita.) Repite estos pasos con 34 de las hojas de maíz restantes y el resto del puré de maíz. Amárralas con tiritas delgadas hechas con las hojas de maíz restantes de modo que no se abran los lados que doblaste.
Llena una olla grande con 2 tazas de agua. Forra el cesto de cocción al vapor con la mitad de las hojas de maíz restantes; coloca el cesto en la olla. Coloca las humitas verticalmente dentro del cesto con sus extremos abiertos hacia arriba; cúbrelas con el resto de las hojas. Ponle la tapa a la olla. Haz que hierva el agua a fuego alto. Reduce el fuego a bajo; déjalas cocer al vapor por 30 minutos o hasta que estén firmes.

Nutrition Facts : Calories 250, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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Remove the husks from the corn; try to keep each husk intact, the large ones will be used as wrappers for the humitas and the smaller ones will be broken into long strips to tie around the humitas.
To help make the corn husks more pliable place them in a pot of boiling water for a couple of minutes, then drain the water and save the husks until ready to use.
Remove the silky hairs from the corn and use a knife to cut the corn kernels from the cob, if you don’t have a steamer save the cobs to use as a steamer.

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