Humitas en Hojas: Chilean Corn Husk Tamales

Humitas en Hojas is a cherished Chilean dish perfect for summer, featuring a delightful blend of corn, basil, and spices, all wrapped in corn husks and boiled to perfection. Embrace the rich flavors and traditions of Chile with this savory treat.

Ingredients

🌽 15 units of corn Choclos humeros
🌿 10-12 large leaves of fresh basil
🧅 1 large or 2 medium onions
🌶️ 1.5 teaspoons aji color paprika/chili powder
🫒 Vegetable oil
🍴 2 tablespoons Palmin vegetable shortening
🧂 Salt
💧 Water
🥛 Milk
🍬 Sugar

Instructions

1- Prepare the Corn:

• Trim the bottom of each corn cob gently to preserve the husks.
• Carefully peel the husks from each cob, reserving the best ones for wrapping. Clean away any corn silk.
• Wash the peeled corn cobs thoroughly.
• Stand a corn cob upright in a bowl and use a serrated knife to remove the kernels. Repeat for all cobs.
• Place portions of the corn kernels in a food processor, adding some basil leaves. Grind until you achieve a slightly coarse paste, adding milk for moisture if needed.
• Transfer the ground mixture to a large pot, incorporating all processed corn.

2- Prepare the Sofrito:

• Dice the onions finely.
• In a small frying pan, heat the vegetable oil and Palmin shortening over medium heat.
• Sauté the onions until translucent, then add aji color and a pinch of salt. Stir briefly, ensuring the spice doesn't burn.
• Mix the sofrito into the corn mixture, adjusting the salt.

3- Assemble the Humitas:

• Lay 1 or 2 large husks to form a "cup."
• Spoon the corn mixture onto the husks, folding the sides and ends to encase the mixture snugly.
• Secure each package with kitchen twine.
• Repeat until all the mixture is used.

4- Cook the Humitas:

• In a large pot, bring salted water to a boil.
• Submerge the prepared humitas and cook for about 25 minutes.
• Once cooked, the husks will appear opaque and yellowish-green.

Prep Time: Approximately 60 minutes
Cook Time: 25 minutes
Total Time: 85 minutes
Servings: Not specified
Equipment:

• Wooden cutting board
• Serrated knife yellow handle
• Stainless steel bowl
• Turquoise colander/strainer
• Countertop food processor
• Large stainless steel pot
• Small black frying pan
• Wooden spoon
• Pink/purple silicone spatula
• Kitchen twine
• Electric stovetop
  Calories, Proteins, Fats, Carbohydrates per serving: Not specified

Cooking Tips

• Use fresh "choclos humeros" for the best-tasting humitas.
• Add milk to the corn mixture during processing if it seems too dry.
• Always sauté onions before adding chili powder to avoid bitterness.

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Humitas en Hojas

Posted by Waivio guest: @waivio_hivecooking