| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 485 | 22g | 7g | 64g |
| sugars | fibre | protein | salt |
| 18g | 6g | 16g | 1.44g |
Why I Love Chilean Humitas
Ever since I stumbled upon this humble, yet vibrant Chilean recipe known as Humitas, I’ve been captivated. I had always prided myself on my traditional Italian-American recipes passed down from my grandparents, but the discovery of Humitas made me realize how much more there is to explore in world cuisine. There’s something endearing about this corn-dough dish that reminds me of a rustic, heartwarming meal with family gathered around the table.
A Twist on Familial Traditions
My favorite part about learning new recipes is incorporating them into my own family traditions. While Humitas may be a far cry from spaghetti and meatballs, I found that the warmth and comfort it offers are akin to my family’s Italian-American favorites. The familiar taste of corn seasoned with just the right amount of salt and pepper, combined with a hint of sweetness brought by the sugar, makes it an instant favorite even at our Italian-dominated dining table.
Shared Passions and Inspirations
I remember being influenced by acclaimed Chilean chef, Rodolfo Guzman, and his passionate commitment to showcasing the diverse ingredients of his country. While he may not directly inspire this Humitas recipe, his philosophy of exploring and valuing local ingredients echoed with me as I savored each bite. His dishes, like the Humitas, have the power to take you on a journey through the hidden corners and traditions of Chile’s rich culinary landscape.
Being primarily a corn-based dish, it bears similarities to the Italian polenta or the Mexican tamale. These dishes all highlight corn as a versatile and comfort-imbued staple, drawing lines of familiarity and shared love for this humble grain. If you’re looking for a pairing, try serving Humitas alongside a refreshing South American-inspired chicken soup for a heartwarming weekend meal.
Mastering the art of making Humitas has been a culinary journey unlike any other, teaching me the value of simplicity, tradition, and of course, corn. I encourage you to step outside your comfort zone and try this delicious, comforting Chilean recipe known as Humitas. Remember, every new dish is a new story waiting to be told at your family table.
What You’ll Need
- 6 large ears of fresh corn, husks reserved
- 1 cup of white flour
- 1 cup of yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup of sugar
- 1/2 cup of vegetable shortening
- 1/2 cup of unsalted butter, at room temperature
- 1 cup of milk
- 2 large onions, finely chopped
- 2 cloves of garlic, minced
- 1 cup of basil leaves, chopped
- 2 teaspoons of paprika
- 1 teaspoon of black pepper
- 1 1/2 cups grated white cheese (you can use mozzarella, Monterey Jack or a mix of both)
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. Rinse the corn husks thoroughly and dry them. Let them set aside for later use.
Step Two
Chop the 6 ears of corn and take out the kernels. Keep them aside for now.
Step Three
In a large bowl, combine the white flour, yellow cornmeal, baking powder, salt, and sugar. Stir until the ingredients are evenly distributed.
Step Four
In a separate bowl, blend together the vegetable shortening and unsalted butter until it’s creamy. Gradually stir in the flour mixture, alternating with the addition of the milk. Begin and end with the flour mixture.
Step Five
In a large frying pan over medium heat, sauté chopped onions and minced garlic until they become soft. This should take around 5 minutes. Add the chopped basil, paprika, and black pepper, continuing to cook for another minute.
Step Six
Add the sautéed onion mixture and the corn kernels into the bowl containing the dough. Stir until they are well mixed. Finally, stir in the grated cheese.
Step Seven
Spoon about 2 tablespoons of the mixture in the centre of each reserved corn husk. Fold the husks around the dough, similar to making a package. Secure them using a toothpick or by tying with a strip of husk.
Step Eight
Arrange the wrapped humitas on a baking sheet and bake for about 30 to 40 minutes until they’re golden brown and a fork inserted comes out clean. Let them cool for a few minutes before serving.
Step Nine
Your humitas are ready to serve. Enjoy this traditional South American delicacy.
