How to make humitas

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These savory corn and cheese packets have a little heat from the chiles, and a little sweetness from the basil.

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Recipe Summary

Ingredients

Begin by gently husking the corn. Reserve the larger, outer leaves for wrapping the humitas. Slice the corn from the cobs with a sharp knife, and reserve the cobs. Grind the corn kernels in a food processor (or chop by hand) into pieces the size of a grain of rice; pour into a large mixing bowl, and set aside.

Melt the lard in a large skillet over medium heat. Stir in the onion and garlic; cook until the onion has softened, and turned clear. Stir in serrano peppers, green chiles, and red pepper; cook until softened. Stir the peppers into the corn, and season to taste with salt and pepper. Stir in the milk, then fold in basil, tomatoes, and Manchego cheese.

Bring a few inches of water to a boil in a large pot; fill a separate container with cold water. Dunk the corn husks into the boiling water for about 10 seconds to soften. Once soft and pliable, immediately dunk them into the cold water, then drain and set aside. Discard the boiling water.

Form the humitas by placing a few tablespoons of the mixture onto the bottom of a large husk (or two smaller husks overlapped). Form a packet by folding the bottom over once, then fold in the sides, and continue rolling into a packet. Tie with smaller strips of corn husk, or kitchen twine. Repeat until all of the filling is used.

To cook humitas, Place four corn cobs pointing top to bottom, into the bottom of a large Dutch oven. Arrange the remaining four cobs pointing left to right. This will form a platform for steaming the humitas. Pour about 2-inches of water into the pan, then arrange the humita packets on top of the corn cobs. Cover the pot, and bring water to a boil over high heat, then reduce heat to medium, and steam for 1 hour.

Summer is coming to an end in this part of the world, and one of the things that I will miss terribly is Humita, a popular dish in Latin America with pre-hispanic origins. Learn how to make humitas with these easy steps.

How to make humitas

How To Make Humitas

Humita is made of fresh ground corn, onions, eggs, cheese and other spices. In Ecuador, they can be salty or sweet, depending of the preference. This is my easy-peasy version of salty humitas.

What you need:

  • 7-8 fresh ears of corn (with husks)
  • 10 oz crumbled mozarella cheese or “queso fresco” (I like lots of cheese)
  • 2 eggs
  • 1 tsp salt
  • 1 can of creamed corn (14 oz)
  • 1 cup of cornmeal
  • 1/2 stick butter
  • 1/2 cup diced white onion

How to make humitas

Instructions

  • In a blender or food processor, place corn kernels, creamed corn, onions, eggs, butter and salt. Mix till it is pureed.
  • Stir in baking powder and mozarella cheese or queso fresco.
  • Add gradually cornmeal till the dough gets thick.
  • The dough is wrapped in corn husk, and steamed over high heat. When the water boils, reduce to a simmer for about 40 minutes.

How to make humitas

Click here for an easy tutorial. Enjoy eating your humita while playing with your new corn husk doll.

About Humitas

How to make humitas

Steamed corn husks filled with ground corn are a traditional food, eaten by the native inhabitants of South America before the arrival of the Europeans. But they have persisted in many forms throughout South America, as humitas (Andean region), tamales (central America and Mexico, pamonhas (Brazil), and hallacas (Venezuela) to name a few.

There are many variations of humitas – sweet ones with raisins (humitas dulces), and savory ones with onions and cheese (humitas saladas). This recipe is for simple humitas, made with just four ingredients: corn, milk, salt, and lard. Simple and delicious, they are fun to make. They look like little presents and make the perfect portable lunch.

Start With Fresh Corn on the Cob

How to make humitas

For this recipe you will need:

  • 8 ears of corn
  • 1/4 cup lard or vegetable shortening
  • 2 teaspoons salt
  • 1 tablespoon milk

Remove the Corn Kernels

How to make humitas

Carefully remove the husks from the corn, trying to keep them as intact as possible. You will use these husks later to wrap up the filling.

Strip the kernels from the corn. This recipe is a great way to use up older corn that has started to dry out – you can sometimes remove the dry kernels by hand. If you are using very fresh corn, you will need to cut them off with a knife or use a corn stripper. Save the corn cobs for the next step.

Prepare the Steaming Pot

How to make humitas

Place the corn cobs in a large pot, so that they cover the bottom. They will serve as a shelf or rack for steaming the humitas. Add about an inch of water to the pot, making sure that the water does not cover the cobs. The humitas will rest on top of the cobs so that they can be steamed without touching the water. Bring the water to a boil.

Blend/Process the Corn

How to make humitas

Place the corn in a blender or food processor with the salt, and process until smooth. If the corn is too dry and won’t blend well, you can add a little bit of milk (1 to 2 tablespoons). The corn mixture should thick — you should be able to form a mound that will keep its shape. Pour the mixture into a heatproof bowl.

Cook the Corn Mixture

How to make humitas

Melt the lard (or vegetable shortening) in a skillet until hot. Add the hot lard to the corn mixture slowly, stirring at the same time. Add the corn mixture back to the skillet and cook over medium heat for five minutes.

Wrap the Humitas

How to make humitas

Place the corn husks that you will use to wrap the humitas in the pot with the corn cobs and boiling water for a couple of minutes to soften them. Take one husk, or two small husks overlapped, and lay them flat, with the wider cut edges lined up together.

Spoon about 4 tablespoons of the corn mixture onto the wide end of the husk. Fold one side of the husk over the corn mixture. Fold the pointy end of the husks down and tuck in while you fold the other side over. The wide end can stay open, or you can fold it down to completely wrap the filling. Some people like to tie the open end of the humita closed with a strip of corn husk.

Shape the Humitas, Example 2

How to make humitas

Another way to shape humitas is to use 2 corn husks. Place the filling in the middle of the first one, then lay the second one crosswise on top. Fold the flaps under and over to make a square package, with the filling in the middle. Tie up the corn husk package with string, or with a thin strip of corn husk.

Steam the Humitas

How to make humitas

Place the humitas, seam side down, on top of the corn cobs in the pot. Cover them with any extra corn husks and the lid of the pot, and steam for about 30 minutes. Keep the water at a low boil. You may need to add more water from time to time, but the water should not touch the humitas.

Ready to Eat!

How to make humitas

Remove from heat. Let cool and serve.

Makes 10 – 12 humitas.

Tip: You can make humitas any size that you like, as long as you can wrap the corn husks securely around them. Larger ones may need a longer steaming time.

How to make humitas
Humitas are a traditional Chilean dish that resembles tamales you might eat in Mexico. While each mamita has her own favorite Chilean humitas recipe, they all have several elements in common.

Humitas Across Latin America

The tradition of humitas dates back to before the arrival of Europeans. You’ll find variations of the humita throughout Latin America. Each country and region seems to have its own variation of this corn-based meal.

What is a Chilean Humita?

The classic Chilean humita consists of a ground corn mix wrapped in corn husks and boiled. The corn used in Chile is called choclo and isn’t very sweet by itself. Where tamales or other countries’ versions are often spicy, Chilean humitas are very basic and plain in taste. Feel free to add some of the ever-present pebre salsa or sugar to add some flavor to the humita.

How to Eat the Humita

When I was first served an humita, I didn’t know how to eat it. Humitas are served in the corn husk. Sometimes the humita is still wrapped tightly with some string that was used to hold it together for cooking.
To eat the humita, untie the string and unwrap the husk. Don’t eat the corn husk! If you are eating with others, you can likely follow their lead.
Humitas are typically served with the tomato and onion Chilean salad (ensalada chilena).

Chilean Humita Recipe

Keep in mind that traditional Chilean humitas are not spicy. The ingredients are simple: corn, salt, milk, and seasonings (onions, basil, paprika, etc.)
The basic steps of making humitas are:
1. Strip the corn kernels off of the ears of corn.
2. Grind up the corn into a smooth creamy mix.
3. Add seasonings for flavor.
4. Wrap the corn mix in a corn husk and tie it tight.
5. Boil the bundles for about 20-30 minutes.
Here are some Chilean humitas recipes you can try:
Step-by-Step Guide to Making Humitas
Humitas Chilenas
Humitas: Chilean Tamales
Picture by Ryan Greenberg

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Ingredients (9)

  • 2 cups fresh corn kernels (from about 3 ears)
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • 1 teaspoon baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 cup vegetable stock
  • 1 cup instant white corn flour
  • 8 ounces queso fresco, crumbled (about 2 cups)
  • 15 corn husks, soaked then drained and dried of excess water
  • Calories 148
  • Fat 9.03g
  • Saturated fat 5.09g
  • Trans fat 0.32g
  • Carbs 12.95g
  • Fiber 0.98g
  • Sugar 2.7g
  • Protein 4.32g
  • Cholesterol 23.44mg
  • Sodium 152.24mg
  • Nutritional Analysis per serving (15 servings)Powered by

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How to make humitas

How to make humitas

The simple Ecuadoran humita has ancient roots, and it’s lasted all these years because it’s deliciously simple. Like a tamale made with fresh corn, the humita is a batter of fresh corn, masa, and cheese that gets wrapped in a corn husk and steamed. This recipe comes from Chef Jose Garces of Amada restaurant in Philadelphia.

What to buy: White corn flour and corn husks can be found in the international aisle of most grocery stores or at Latin markets.

Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. If you can’t locate it, go ahead and substitute feta or ricotta cheese.

This recipe was featured as part of our Suckling Pig for the Holidays menu.

How to make humitas

Humita/Corn Empanada Filling. Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed. The whole process of filling the humita mixture into the corn husks can be a little bit confusing until you get the hang of it. I tried an Empanada de Humita (Corn Empanada)….and boy, was I hooked.

How to make humitasThese open-faced vegetarian empanadas with a creamy corn filling flecked with spring onions are a classic Argentinean snack or appetizer. Creamy corn empanadas are an Argentinean classic. These can be made open like a tart or closed like a pasty – the choice is yours!

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, humita/corn empanada filling. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Humita/Corn Empanada Filling is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Humita/Corn Empanada Filling is something that I’ve loved my entire life.

Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed. The whole process of filling the humita mixture into the corn husks can be a little bit confusing until you get the hang of it. I tried an Empanada de Humita (Corn Empanada)….and boy, was I hooked.

To begin with this particular recipe, we have to first prepare a few components. You can have humita/corn empanada filling using 21 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Humita/Corn Empanada Filling:

Empanadas are endlessly variable depending on region, season and how you’re grandmother may have made these delightful filled pastries. While traveling through Argentina, I sampled my favorite iteration of them all, “Empanadas Humitas” which translates to “Empanada with Corn”. Humitas are one of my favorite fillings for empanadas–and if you like corn, it will be one of yours, too. It’s also vegetarian (if you make the dough yourself) a welcome variety from Argentina’s meat-heavy menus.

Instructions to make Humita/Corn Empanada Filling:

  1. Ingredients for the Filling:.
  2. Preparation:.
  3. Preheat a pan over medium heat, add butter and oil.
  4. Add the onion, garlic, sauté until translucent.
  5. Add pepper, vegetable bouillon, mix.
  6. Add the corn, mix.
  7. Cover and cook for 3-5 minutes (frozen) or 5-10 minutes fresh Taste to adjust the salt (reserve).
  8. White Sauce/Bechamel Ingredients:.
  9. Place the cold milk in a bowl, add the corn starch, mix (reserve).
  10. In a microwave safe container heat the liter of milk for 3 1/2 minutes.
  11. In a non-stick frying pan melt the butter at low temperature.
  12. Raise the temperature to medium / high, add the preheated milk.
  13. Add the reserved mixture, salt and nutmeg.
  14. Stir continuously with wooden spoon until it takes a thick consistency (reserve).
  15. To finish the recipe:.
  16. Combine the filling with the White sauce / Bechamel.
  17. Add the parmesan cheese, mix (reserve).

Humitas is really an adaptation of indigenous cooking at its most basic–ears of corn. The filling usually consists primarily of beef. It may also contain ham and cheese, humita corn with Béchamel sauce, or spinach. Fruit is used to create a dessert empanada. Dessert empandas are usually baked, but may be fried.

So that’s going to wrap it up with this exceptional food humita/corn empanada filling recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

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Recipe Summary

Ingredients

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

If you are looking for humitas recipe, simply check out our links below :

1. Humitas or steamed fresh corn cakes / Fresh corn tamales

Humitas or steamed fresh corn cakes. 6-7 fresh ears of corn, with husks. 3 cups grated or crumbled cheese, mozzarella or a fresh farmers cheese. 1 cup diced white onions, about ½ large onion. 1 tsp ground coriander (optional) 2 garlic cloves, crushed. About 1 cup corn meal. ¼ cup of heavy cream. 2 eggs.

2. Ecuadorian Humitas – My Food and Family

Makes 9 servings, 2 humitas each. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is…

3. Chilean Corn Humitas Recipe – QueRicaVida.com

Fill a large pot with water and add a little salt. Bring the water to a boil and place the humitas inside. Cook for 20 minutes and then drain. Let the humitas cool for…

4. Make Humitas Steamed Corn Tamales with This Recipe

Mar 25, 2020 – Learn how to make humitas, the Andean version of Mexican tamales, with this simple step by step photo guide recipe.

5. Argentine Corn “Pudding” (Humita) Recipe on Food52

Feb 17, 2016 – Directions. In a saucepan, add Olive Oil, Garlic, and Red Onion. Dice up the jalapeño, making sure to remove the stem and seeds (unless you like it spicy, then keep the seeds). Add butter, jalapeño and corn kernels to the saucepan. Add salt/pepper and spices. Remove from heat. Transfer mixture to a food processor.

6. Humitas (Seasoned Corn Puree) Recipe | Food Network

Humitas (Seasoned Corn Puree). Getting reviews… Level: Easy; Yield: 6 side dish servings. Total: 40 min; Prep: 30 min; Cook: 10 min. Save Recipe.

7. Humitas Chilenas Recipe | Allrecipes

To cook humitas, Place four corn cobs pointing top to bottom, into the bottom of a large Dutch oven. Arrange the remaining four cobs pointing left to right. This will…

8. Sweet Corn Humitas Recipe – Chowhound

Like a tamale made with fresh corn, the humita is a batter of fresh corn, masa, and cheese that gets wrapped in a corn husk and steamed. This recipe comes…

9. Humitas Recipe | Saveur

Aug 8, 2007 – Place corn in a food processor or blender; purée until thick. Add corn purée to onions and cook, stirring occasionally, over medium-low heat until mixture is dry, about 15 minutes. Stir in basil and season with salt and pepper. Mix masa harina with 1⁄2 cup of boiling water in a bowl; immediately stir into corn mixture.

10. Ecuadorian Humitas – Know Your Singles – Kraft Singles

You’ll love these buttery, cheesy cornmeal Ecuadorian Humitas prepared in corn … in each recipe and is intended to be used for informational purposes only.

11. Andean Humita en Chala recipe | Epicurious.com

This savory first course is Mallman’s version of a traditional recipe from the painted-desert Argentine province of Salta. With their corn-husk wrapping humitas are…

12. Savory Peruvian Humitas – Kroger

Learn how to prepare this Savory Peruvian Humitas recipe like a pro. … These humitas are from Huánuco, in the central region of Peru. Serve them as…