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Empanadas de Humita
From Wikipedia
?Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Chile, Ecuador and Peru. It consists of masa harina (flour dough) and corn, slowly cooked in oil.
Humitas are present in various countries in Latin America, although their origin is unclear. The noun "humita" derives precisely from Quichua, a regional dialect of the Quechua people found in Ecuador, the south of Colombia, and the northwestern part of Argentina. In Venezuela, they are known as hallacas, in Peru as humitas, in Bolivia as "sweet corn cakes," and in Mexico and Central America as tamales.?
Empanadas de Humita are basically the traditional empanadas dough, already mentioned in this thread, filled with humita.
There are the essence of the tradition, as like the ?empanadas de pino? (or meat filled empanadas ? as in the recipe already presented here) are, and there are indispensable in any Argentinian table, along a good bottle of Merlot.
There are several humita recipes, depending on each country. The one that I like most is made with corn and bechamel sauce, so simple and so great, as following:
The dough recipe and shape was explained before in this thread.
For humita filling
Bechamel sauce recipe.
100g of butter
1cup of flour
2 cups of milk
Fresh grated nutmeg (do not forget it), salt and pepper.
Melt the butter in a hot pan, add the flour slowly and mixing continuosly until the butter be incorporated in the flour. This mixture will be a little dry and thicken. Do not stop mixing and do not let it burn
By continuous mixing, add the milk until well incorporated. Wet dough, still dense, thick one.
Remove from heat. Season with salt, pepper and the nutmeg.
Filling the empanadas dough with humita
All the Bechamel sauce above.
Four/Five grated corn (or a can of canned corn)
Water or milk to boil the grated corn.
A big onion.
250 gr cheese (muzz or parmesan, as you wish) chopped or grated.
Crushed red pepper (sweet and hot type)
Salt and pepper (if needed)
Fry the chopped onion until slighty brown (do not burn) and add in the bechamel sauce.
Boil the corn in the water or milk until tender. Or use the can of canned corn.
Add the tender corn to the bechamel + onion sauce.
Season with the red pepper. Taste the filling, the red pepper taste mild when incorporated in this sauce.
Add in the cheese.
More salt, pepper and nutmeg, if necessary.
The filling will be ok when smooth and ticky and when, if tasted, there is an extreme danger to left the pan empty with nothing to fill the empanadas dough <g>
Fill the empanadas dough as explained in previous mail, beeing cautious to not let some filling on the edges, otherwise the filling could running out when baking or frying.
Bake or fry the empanadas de humita as already mentioned.
Bon apetit!
Luis
From Wikipedia
?Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Chile, Ecuador and Peru. It consists of masa harina (flour dough) and corn, slowly cooked in oil.
Humitas are present in various countries in Latin America, although their origin is unclear. The noun "humita" derives precisely from Quichua, a regional dialect of the Quechua people found in Ecuador, the south of Colombia, and the northwestern part of Argentina. In Venezuela, they are known as hallacas, in Peru as humitas, in Bolivia as "sweet corn cakes," and in Mexico and Central America as tamales.?
Empanadas de Humita are basically the traditional empanadas dough, already mentioned in this thread, filled with humita.
There are the essence of the tradition, as like the ?empanadas de pino? (or meat filled empanadas ? as in the recipe already presented here) are, and there are indispensable in any Argentinian table, along a good bottle of Merlot.
There are several humita recipes, depending on each country. The one that I like most is made with corn and bechamel sauce, so simple and so great, as following:
The dough recipe and shape was explained before in this thread.
For humita filling
Bechamel sauce recipe.
100g of butter
1cup of flour
2 cups of milk
Fresh grated nutmeg (do not forget it), salt and pepper.
Melt the butter in a hot pan, add the flour slowly and mixing continuosly until the butter be incorporated in the flour. This mixture will be a little dry and thicken. Do not stop mixing and do not let it burn
By continuous mixing, add the milk until well incorporated. Wet dough, still dense, thick one.
Remove from heat. Season with salt, pepper and the nutmeg.
Filling the empanadas dough with humita
All the Bechamel sauce above.
Four/Five grated corn (or a can of canned corn)
Water or milk to boil the grated corn.
A big onion.
250 gr cheese (muzz or parmesan, as you wish) chopped or grated.
Crushed red pepper (sweet and hot type)
Salt and pepper (if needed)
Fry the chopped onion until slighty brown (do not burn) and add in the bechamel sauce.
Boil the corn in the water or milk until tender. Or use the can of canned corn.
Add the tender corn to the bechamel + onion sauce.
Season with the red pepper. Taste the filling, the red pepper taste mild when incorporated in this sauce.
Add in the cheese.
More salt, pepper and nutmeg, if necessary.
The filling will be ok when smooth and ticky and when, if tasted, there is an extreme danger to left the pan empty with nothing to fill the empanadas dough <g>
Fill the empanadas dough as explained in previous mail, beeing cautious to not let some filling on the edges, otherwise the filling could running out when baking or frying.
Bake or fry the empanadas de humita as already mentioned.
Bon apetit!
Luis
...enjoy every sandwich!
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