ECUADORIAN HUMITAS
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
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
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.
HUMITAS (SEASONED CORN PUREE)
Make and share this Humitas (Seasoned Corn Puree) recipe from Food.com.
Provided by Chef Jean
Categories South American
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 286.2, Fat 12.4, SaturatedFat 6.8, Cholesterol 92.3, Sodium 647.7, Carbohydrate 38.1, Fiber 4.4, Sugar 1.8, Protein 11.6
ANDEAN HUMITA EN CHALA
Provided by Francis Mallman
Categories Milk/Cream Food Processor Onion Vegetable Side Bake Sauté Vegetarian Corn Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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)
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 side dish servings
Number Of Ingredients 9
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.
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HUMITAS OR STEAMED FRESH CORN CAKES / FRESH CORN …
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4.9/5 (296)Category Breakfast, BrunchCuisine Ecuadorian, Latin AmericanEstimated Reading Time 10 mins
- 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.
- 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.
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Main ingredients Maize, maize huskVariations MultiplePlace of origin Andean states
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- Asado (BBQ) The barbecue in Argentina is a symbol of union, of meeting, of family. Every time guests are received, the most typical thing is to make them a delicious barbecue.
- Choripán. This is a typical sandwich from Argentina. If you go to a football stadium, you’ll inevitably eat a “choripán” from one of the famous food trucks located around the field.
- Parrillada. The “Parrillada” consists of roasting the cow´s viscera: chinchulines (cow intestine), gizzards, kidneys, all accompanied by pork sausage and blood sausage called “morcilla” (a kind of sausage made with the blood of the cow and grease).
- Locro. This is a typical food for national celebrations because it was prepared by the creoles who inhabited these lands in the 19th century. It is a stew made from white corn, squash, beef and pork, red chorizo, onion and pepper.
- Tamales. These can be found in the northwest of Argentina, mainly in Tucumán, Salta, and Jujuy. The dish is prepared inside the corn husk, which is filled with corn flour, squash, minced meat, onion, pepper, garlic and hard-boiled egg.
- Empanadas. The arrival of the Empanada to Argentine lands has its origin in the Arab invasions of Spain, the country that colonized these lands for years.
- Cordero Patagónico. This food can be tasted in the south of the country, in Patagonia, characterized by its dry climate and hard pastures, ideal for raising sheep.
- Humitas. This is one of the oldest foods in these lands, and was prepared by indigenous communities, whose diet was based on corn and potatoes. To prepare it, the dry corn kernels are grated into flour, mixed with milk to form a cream and added to sautéed onion, basil, and paprika.
- Milanesas a la Napolitana. This is the favorite food of all children in Argentina. There is no house in which, at least once a week, milanesas in the napolitana style are eaten.
- Papas Fritas a Caballo. This dish is not suitable for those with cholesterol problems. It consists of a very abundant portion of French fries, with two fried eggs placed on top as if it were a horse.
TOP 10 VEGETARIAN FOODS TO EAT IN ARGENTINA
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- Ravioles (verdura, de calabaza, de ricotta, hongos) Everyone I knew told me to eat the pasta in Argentina, but I'll admit that I was rather sceptical - I've eaten at some of the best restaurants in Italy, how different can Argentinian pasta be?
- Provoleta. The best vegetarian main to order in an Argentinian steakhouse is the provoleta. A whole round of ooey, gooey provolone cheese, grilled to perfection and placed right on your plate - what could be better??
- Tartas saladas. What sounds like 'salad cake' is actually the Argentinian name for a multitude of pies with savoury fillings. These include everything from cebolla y humita (onion and corn), to spinach and hard-boiled eggs, or calabaza (pumpkin) - my favourite.
- Ice cream (Dulce de leche, vainilla, maracuya) Whether you are a purist who likes plain vanilla ice cream, a tourist who wants to try dulce de leche EVERYTHING in Argentina, or an adventurous foodie who will combine maracuya (passion fruit) with sea salted caramel in their cone, you can't go wrong with helado in Argentina.
- Empanadas (Queso y cebolla, humita, quatro queso) I have a terrible secret to tell you: I didn't try empanadas in Argentina. We were on a group tour, there was little time, yada yada yada, we ended up eating at a kosher McDonalds at a food court.
- Dulce de leche flan. Turns out that flan is as ubiquitous to Argentina as ice cream! Everywhere we went, people offered us quivering globs of pudding, topped with a generous helping of dulce de leche...
- Alfajores de chocolate. Ah, alfajores. I actually thought I didn't like them before I went to Argentina - what in the world was wrong with me?? Turns out there is nothing better in the world than a chocolate-covered alfajore cookie, alongside a cup of bitter yerba mate (which I feel no need to introduce as you'll see it everywhere in Argentina).
- Espresso with a thimble of soda water. The first thing I put in my mouth in Argentina was a short, bitter, perfectly made espresso, served alongside a thimble of bubbling soda water.
- Medialunas de Manteca. My breakfast every day in Argentina consisted of a medialuna and a strong cup of espresso with soda on the side, and I couldn't have been happier (though my waist definitely noticed the extra sweet).
- If you eat fish: Cornelitos fritos, calamari, rabas. If you are a pescetarian like me, there is so much fresh seafood in Argentina to try. My favourites were the cornelitos fritos (little fishies fried whole, and served with just lemon on the side), the red Argentinian calamari, simply grilled, and any local fish 'a la plancha' - off the grill.
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- Asado. Hispanickitchen.com. Argentina’s national food, Asado, is the traditional barbequed meat. However, not just the dish, but the whole event where friends or family gather on weekends over the grill fire is called asado.
- Empanadas. Bonappetit.com. Though empanadas have Spanish roots, it is a famous street food in Argentina. They are also often enjoyed during holidays like Christmas or Easter.
- Chimichurri. Thespruceeats.com. Chimichurri is a traditional green sauce made with finely chopped parsley, minced garlic, onion, oregano, chili flakes, olive oil, and red wine vinegar.
- Choripán. Taste.com.au. One of the delicious and common foods in Argentina, choripán, is sold in food trucks outside football stadiums. It consists of a blend of grilled pork and beef chorizo sausage placed between half-slit crusty buns.
- Provoleta. Cooking.nytimes.com. In Argentina, the Italian cheese called provolone is grilled and served hot right from the BBQ before a meal or as an accompaniment with barbequed meat.
- Milanesa. 196flavors.com. Though having Italian roots, milanesa is a typical food of Argentina especially made for lunch. Its preparation includes coating beef or chicken with breadcrumbs and then deep frying or baking them.
- Matambre Arrollado. Curiouscuisiniere.com. Matambre arrollado is a unique traditional grilled flank steak, rolled around stuffings like hard-boiled eggs, carrots, bell peppers, olives, and herbs.
- Fugazza. Food.com. An Argentinian-style pizza, Fugazza has its origin in the capital city of Buenos Aires. Its preparation includes a thick pizza crust smothered with a bit of sauce but sprinkled with a generous amount of cheese.
- Llama Steak. Tasteatlas.com. Llama steak is a popular delicacy in the northern region of Argentina, where llamas are plenty in number. Vegetables such as carrots and potatoes are also added when the meat is being slowly cooked.
- Locro. Saveur.com. A national dish, locro is a hearty stew made with a combination of meat and vegetables like beef or pork, red chorizo, tripe, white hominy, squash, white beans, potatoes, and carrots.
ARGENTINE CORN EMPANADAS (HUMITA) - SNEAKY VEG
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- Roll out your pastry on a lightly floured surface. Cut out discs using a saucer, or a large pastry cutter. Place a tablespoon of the humita mixture into the centre of the disc. You will probably think you need more but you really don't - the empanada will leak in the oven if you overfill it!
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- Asado and Parrillas. Asado and parrillas are the national dishes of Argentina. Asado does not represent a single dish. Rather this word is used for the barbecue and the grilling method.
- Empanadas. Empanadas are either baked or fried dough that is stuffed with meat. It gives a meaty flavor in every bite. Empanadas is one of the well-known street foods in Argentina.
- Choripan. Choripan is an Argentinan hot-dog. The main ingredients used in this food are bread, i.e., pan and chorizo, and the food is named after them.
- Faina. Faina is a special pizza and one of the must-try foods in Argentina. It is one of the cheesiest pizzas in the world, heaven for cheese lovers. It has a thick crust, a high amount of cheese, and light sauce.
- Milanesa. Milanesa is influenced by Italian cuisine. This dish is normally cooked and served at lunch. It is prepared with pounded chicken or beef. The meat is covered with breadcrumbs which are either baked or fried.
- Chimichurri. This Argentinan pesto is served with grilled meat. This food does not have a single recipe because people add whatever they like. For instance, chili pepper, parsley, oregano, garlic, and olive oil.
- Provoleta. Provoleta is the ultimate food for those who crave cheese. It is around and a thick slice of provolone cheese. The slice is put directly on the grill and is taken out once the cheese gets a little crispy and brown.
- Dulce de Leche. This Argentinan food translates to candy or milk. This desert must be on your list whenever you visit Argentina. For making dulce de leche, condensed milk is combined with sugar to form thick caramel and a little vanilla.
- Humita en Chala. Humita en Chala is more of a snack than food. It is prepared with corn, onions, goat cheese, and different spices. First, it is wrapped in husks of corn.
- Alfajores. These delicious cookies are the transformed version of French macarons. These tiny sandwich cookies are stuffed with various flavorings that include sweet jams, chocolate, and mousse, etc.
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- Asado – The National Food of Argentina. Nothing sums up Argentina cuisine more than asado. Asado is a collection of barbecue meat dishes, rather than one specific food, always cooked over an open flame.
- Empanadas – Argentina Doughy Snacks. This is one food in Argentina that we didn’t mind eating over and over again. The sheer diversity of empanadas in Argentina is worth a food quest in itself.
- Choripán or Choripan – The Argentinian Sandwich. The choripan is one of the most popular Argentina foods and one of our personal favorites. It is named for its two main ingredients – chorizo and bread, which is pan in Spanish.
- Milanesa – Argentinean Style Milanesa. Milanesa is widely celebrated in Argentina. It is arguably the most popular dish in the country and ubiquitous in Buenos Aires.
- Fugazzeta – Argentinean Style Pizza. In the capital city of Buenos Aires, pizza and specifically Argentinean style pizza is beloved. Similar to Milanesa and pasta dishes, fugazetta draws its history from the Italian immigrants that settled in Argentina.
- Patagonia Lamb – Patagonia Signature Dish. Lamb is a signature dish of the Patagonia region. Patagonian lamb is a registered trademark that demonstrates its outstanding quality.
- Llama Meat – Steak and Casserole Dishes. While exploring the local food in northwest Argentina, we were surprised to discover llama meat in many regional specialties.
- Quinoa Salad – The Golden Grain of the Andes. In South America, one of the most important grains is quinoa or quinua in Spanish. Quinoa originated in South America and in particular the Andes region.
- Locro – Chorizo and Corn Stew. Locro is a dish that originated in the Andes and its roots can be traced back to the Inca civilization. The dish itself is a thick and hearty stew which contains corn, some form of meat and vegetables like squash or pumpkin.
- Humitas – Filled Corn Husk. Humitas is a delicious dish from the Andean South America countries of Peru, Bolivia, Chile and Argentina. The word “humita” comes from “jumint’a” in Quechua to describe a sweet corn bun wrapped in cornhusks and cooked in water.
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