Humitas Con Salsa Criolla
Humita comes from the Quechua word huminta, the name for a sweet paste of corn, cooked with raisins and wrapped in corn husks.
Serves: 15Hands-on: 45 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- ½ medium red onion, peeled and finely sliced
- 1 fresh ají Amarillo pepper, finely sliced
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 3 Tbsp. lime juice
- 2 Tbsp. olive oil
- 2 Tbsp. chopped cilantro
- 3 lbs. fresh white corn kernels
- ¾ cup vegetable shortening
- ½ cup sugar
- 2 tsp. salt
- 1 package (2 lbs.) corn husks
- 2 cups boiling water
- Combine onion, sliced chili peppers, salt, pepper, lime juice, and olive oil in a large bowl. Mix well and add the cilantro. Set aside.
- Process the corn in a food processor. Transfer to a bowl; beat with a wooden spoon, adding the shortening until the mixture is soft and creamy. Add sugar and salt.
- Working with 2 corn husks at a time, place them on a work surface with the wide sides overlapping. Put 2 tablespoons of the corn mixture in the middle, but do not spread it. Fold the leaves from all four sides toward the center, overlapping and forming a rectangle enclosing the filling completely. Tie the tamale with a string, or make your own string with a thin slice of corn husk.
- In a wide, large saucepan, make a thick layer of corn husks, place the humitas over this, and put more corn husks on top. Add 2 cups boiling water, cover tightly with a lid, and steam for about 40 minutes over high heat.
- Serve hot or at room temperature.