Argentinian · Vegetarian

Humitas en Chala

Name: Humitas en Chala
Cuisine: Argentinian
Ingredients: 1.2 kg Fresh sweetcorn kernels; 20 Dried food-grade corn husks; 50 g Butter; 250 g Onion; 200 g Red bell pepper; 150 ml Milk; 5 g Sweet paprika; 8 g Salt; 20 g Fresh basil; 250 g Queso fresco, diced; 2 litres Hot water

Servings

Ingredients

Fresh sweetcorn kernels1 ¼ kg
Dried food-grade corn husks20
Butter50 g
Onion250 g
Red bell pepper200 g
Milk150 ml
Sweet paprika5 g
Salt8 g
Fresh basil20 g
Queso fresco, diced250 g
Hot water2 litres

Original recipe serves about 4.

Method

1
Soak the dried corn husks in the hot water for 30 minutes until flexible. Drain, reserving the water for steaming. Blend or grate the corn kernels into a coarse, juicy puree.
2
Melt the butter in a wide saucepan. Cook the finely chopped onion and diced pepper for 8 minutes. Add the corn puree, milk, paprika and salt. Cook over medium-low heat for 12–15 minutes, stirring constantly, until thick enough to mound on a spoon. Stir in the chopped basil and cool for 10 minutes.
3
Overlap two husks for each parcel. Divide the filling into eight portions and place one in the centre of each pair, adding an equal share of cheese. Fold the sides over the filling, then fold up both ends. Tie securely with strips torn from the remaining husks.
4
Place a steamer rack over the reserved soaking water in a large pot, keeping the water below the rack. Arrange the parcels above it, cover and steam for 35–40 minutes, until firm and hot throughout. Serve two parcels per person, unwrapping and discarding the husks.

Recipe source: TheMealDB