Humitas and Chilean Asados


Good morning! It’s a beautiful Sunday here in Santiago.

I’ve had an awesome weekend. The perfect blend of cooking, down-time and fun. Friday night I was determined to make humitas. Humitas are a very authentic Chilean dish and are essentially like tamales but without the flour (only corn).

After a frustrating trip to the grocery store I got all my ingredients together and began the process (They had peeled corn and horrible corn with husks, but not good corn WITH husks). I blatantly stole the recipe from Laylita’s blog, an awesome fellow Seattleites’ latin food blog.

I changed the recipe ever so slightly because I did not have coriander, and it turned out fabulous!

Ingredients: 

6-7 fresh ears of corn, with husks

3 cups grated or crumbled cheese, mozzarella or a fresh farmers cheese

1 cup diced white onions, about ½ large onion

1 tsp ground cumin

2 garlic cloves, crushed

About 1 cup corn meal

¼ cup of heavy cream

2 eggs

1 tsp salt

DIRECTIONS

1. Remove the husks from the corn and soak them in boiling water for a few minutes.

2. Remove the silky hairs from the corn and cut off the kernels with a knife.

3. Put the corn kernels, onion, cumin, garlic, cream, cornmeal and salt in a food processor and blend until smooth.

4. In a large pot, put about 2 1/2 cups of water and place a steamer in the bottom. If you do NOt have a steamer (like me) you can use the left over cobs (Genius Laylita!). Just place them in the bottom of the pan and cover them with a few husks.

5. Now it’s time to make the humitas! You will need at least two large husks per humita, maybe three. I cannot explain how to fold the humitas, mostly because mine were definitely just like a weird made-up thing, but this is what Laylita said,

“use 2 of the large corn husks per humita, place them on top of each other, fold the left side of the husks, then fold the top half over the bottom half, this creates a semi-pocket, fill it with a spoonful of the mixture (how much mixture will depend on the size of the husks, the larger the husks the more filling you can add) and stuff some of the remaining cheese in the middle, now fold over the right side of the husk and tighten it up a little bit, use the thin strips to tie around the wrapper and keep it closed.”

You are basically making a little packet that you tie with a small strip of husk.

4. Put the humitas in the pot and cover with a lid. Steam for about 30-40 minutes, until they feel nice and firm.

5. Once they are cooked, remove from the steamer and  serve nice and hot with some fresh salsa. Or, for a killer breakfast, fry em up the next day and serve with a fried egg, fresh pico de gallo, and hot coffee. YUM.

Two changes for next time (because I WILL be making these again):

1. I would buy corn with bigger husks next time so I could make larger humitas

2. I’d use less corn in the filling because my humitas were a little soft.

Overall, a definite cooking success and I’m very happy to have humitas in my fridge for the week.

On Saturday, I went to Amanda’s Chilean friend Rocio’s birthday party, which in classic Chilean style, was a huge BBQ filled with obscene amounts of meat and alcohol. We had the BBQ on San Cristobal on the back part of the hill/mountain which I’d never been to before. The company was great, the meat was excellent, and the views were spectacular.

As always, choripanes, ribs, and longanizas.

Great day! And to end it all, Amanda and I came home to a new, HUGE TV from our landlord and a clean house. Ahhh.

Today I’m gonna play a little soccer and go buy some vegetables for the week. Hope everyone is having a good Sunday!

Humitas

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2 Comments

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2 responses to “Humitas and Chilean Asados

  1. Bueno Grace. You are beautiful and smart and I am happy to hear of anything resembling relaxing.

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