Delicious Homemade Humitas: A Savory South American Treat
Step-by-Step Guide to Crafting Authentic Humitas with a Twist
Humitas are a traditional dish enjoyed across several South American countries, particularly Argentina, Chile, Ecuador, and Peru.
Often compared to tamales, humitas are made from fresh corn and are usually wrapped in corn husks before being steamed. While each region has its own variation, the base of the dish typically includes corn, cheese, and sometimes additional spices or fillings.
Humitas are cherished for their comforting flavor and satisfying texture, making them a beloved staple in many households.
In this recipe, we’ll guide you through a unique take on traditional humitas, adding a flavorful twist with cheese and optional meat fillings.
This version is easy to prepare and brings a delightful mix of creamy, savory, and slightly spicy flavors to your table.
Ingredients:
6 ears of corn
1/2 medium-sized white onion
2 cans of creamed-style corn
1/2 cup of polenta
1/2 cup of cornmeal
1/2 cup of heavy cream
1 teaspoon salt
1 tablespoon of taco seasoning (or a combination of cumin, garlic powder, and chili pepper)
2 cups of farmer's cheese (or your preferred cheese)
Instructions:
Place all the ingredients, except the cheese, into a food processor. Process for a couple of minutes until well blended but still a little chunky.
Add the farmer's cheese to the mixture and pulse until evenly incorporated.
Cover the mixture with corn husks or aluminum foil and steam for 40 to 60 minutes. When ready, the humitas should be slightly firm to the touch.
Notes:
You can substitute masa harina for the dry ingredients if you prefer.
For a heartier meal, consider adding a pork or chicken filling. To make this, boil the meat for 2-3 hours, shred it, season it, and cook it with about 2 cups of water until most of the liquid evaporates.
Traditional humitas usually contain only cheese, but adding a meat filling can create a satisfying and flavorful variation. Taco meat works exceptionally well.
If you use corn husks, soak them in boiling water for about 30 minutes to make them more pliable.
If you don’t have a steamer, you can improvise by placing stripped corn cobs at the bottom of a pot, placing the wrapped humitas on top, and ensuring the water level stays just below the top of the corn.
Humitas are a versatile dish that can be enjoyed as a main course or a side dish. They pair wonderfully with various salsas, fresh salads, or a simple dollop of sour cream.
Download the complete recipe guide for more detailed instructions and tips on mastering this delicious dish at home. This resource will walk you through each step, ensuring your humitas turn out perfectly every time.
