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)
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.
HUMITAS - SOUTH AMERICAN TAMALES
A cousin of tamales from a collection of American Indian recipes posted in response to a recipe request.
Provided by Molly53
Categories Corn
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.7, Fat 9.3, SaturatedFat 4.6, Cholesterol 87.2, Sodium 282.6, Carbohydrate 26.9, Fiber 3.8, Sugar 6, Protein 6.7
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