ARGENTINIAN HUMITAS

Argentinian Humitas image

A quintessential Argentinian food! This is much like other Latin American sweet corn tamales, but typically eaten at breakfast or with afternoon coffee.

Provided by Lori Loucas @jostlori

Number Of Ingredients 9

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Ingredients

6-7 - ears of corn, with husks
3 cup(s) grated cheese (mozzarella, farmers cheese)
1 cup(s) white onion, diced
1 teaspoon(s) ground coriander
2 clove(s) garlic, crushed
1 cup(s) fine cornmeal
1/4 cup(s) heavy cream
2 - eggs
1 teaspoon(s) salt

Steps:

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 ripped 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.
Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, ground coriander, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
In large deep pot place about 2 ½ cups of water and a steamer, the water should be just below the steamer, if you don't have a steamer arrange the cobs on the bottom of the pan instead and cover them with some of the leftover husks.
To fill each humita, use 1 large corn husk per humita. Hold the husk in one hand, then place a good scoop of dough in the center. Add some of the remaining cheese. Wrap the bottom (skinny end) of the husk up, then bring the left and righ sides over to make a compact packet. The top will be open. It will look like a little burrito! Use the thin strips of husk to tie around the wrapper and keep it closed. The top stays open. These are Argentinian tamales!
Place the humitas in the pot on top of the steamer, I like to keep them slightly inclined with the open end on top. Place any leftover husks on top and cover well. Place the pot on the stove over high heat until you hear the water boiling, reduce to a simmer and cook for about 35-40 minutes, the cooked humitas will be slightly firm to firm when they are done.
Serve warm with aji de tomate de arbol or tree tomato hot sauce.