Best Andean Humita En Chala Recipes

HUMITAS - SOUTH AMERICAN TAMALES

Steps:

• Cut corn off the cobs, saving cobs and husks.
• Take the largest husks, put into a pan of boiling water to soften.
• Heat the butter in a pan, add the onion, and cook until soft.
• Add the tomato, salt and pepper, and sugar and cook for 5 to 6 minutes.
• Add the corn, milk and eggs and cook for 10 minutes, stirring constantly.
• Remove the husks from the water and dry.
• Place 3 tablespoons of the corn mixture on the center of each husk.
• Fold the sides of the husks over to form a small package (using two leaves if needed), tie with kitchen string.
• Place cobs in the bottom of the pot of boiling water and place the humitas on top of the cobs.
• Cover pot and steam for 30 minutes.
• Serve hot.

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.