Easy-to-Make, Tasty, and Traditional Ecuadorian Humitas Recipe
Delicious Ecuadoran Humitas Recipe
Stephen it up with this easy-peasy corn and cheese dish from Ecuador!
Humitas, the ancient Ecuadorian delicacy, have enchanted taste buds for centuries. A mouthwatering treat, it's crafted similarly to a fresh corn tamale, and here's a delectable recipe by the famous Chef Jose Garces of Amada restaurant.
Whatcha Need:- White corn flour and corn husks from your international aisle or Latin market- Queso fresco (a mild cheese), stock, sugar, allergy swaps included for y'all
This tasty wonder was featured in our festive Suckling Pig Feast.
- Serves: 15
- Difficulty Level: Medium
- Time: 1 hr 15 mins, 25 mins active
Ingredients (9):
- Fresh corn kernels (about 3 ears)
- 3/4 stick unsalted butter, room temperature
- Baking powder
- Salt
- Sugar
- Vegetable stock
- Instant white corn flour
- Queso fresco, crumbled
- 15 corn husks, soaked, drained and excess water removed
The Cooking Dance:1. Get a steamer in a big pot, add water, and let it simmer.2. Blitz the corn kernels, butter, baking powder, salt, and sugar in a food processor until smooth.3. Transfer it to a large bowl, add stock, corn flour, and queso fresco, mix until thickened.4. Spoon about 3 tablespoons of the corn mixture into the middle of each husk, wrap, and layer in the steamer.5. Steam until the filling is set, about 30 to 40 minutes.
Hypothetical Chef Garces Tips:- High-quality, fresh corn for more flavor- Get creative with onions, herbs, and paprika for a unique twist- Dress it up with colorful presentation for those IG-worthy shots!
- This Humitas recipe, originating from Ecuador, falls under the uncategorized section of nutrition due to its unique combination of ingredients.
- The recipe, crafted by Chef Jose Garces of Amada restaurant, yields 15 servings, perfect for gatherings or as leftovers.
- The instruction for the humitas includes mixing 3 tablespoons of the corn mixture with each husk, ensuring each serving contains the right amount.
- To enhance the flavor of the humitas, Chef Garces suggests using high-quality, fresh corn, and experimenting with additions such as onions, herbs, and paprika for a personal touch.
