As told by my grandfather, the humitas are a dish typical of Amerindian cultures which liked to prepare tasty dishes based on the Corn (corn cob). One of these are precisely the humitas, these existed before the conquistadors arrived Europeans in America and every country of this continent prepares differently, there are even some varieties that include until meat. But here in these pages we want to show how to prepare authentic Chilean tamales, which are very healthy and tasty for all ingredients plant completely.
The first thing you have to do is get in the show, the vega or supermarket, a few dozen corn big, fat and juicy (I think they call this variety corn pastry), how many do you think humitas and accordingly buy a corn for each humita also buy the other advantage of ingredients, you can find there, onions, basil and merquén (red chili smoked, dry ground). I will give you the recipe for humitas a dozen large, as is done in Chile (approx. 250 grams each) and you agree to the amount you want to achieve multiply the ingredients.
Once you have all the ingredients, do the following; As we need the leaves to hold the mixture, and we will take every corn around each cut in its base so that allows us to easily remove the leaves, these select the larger whole and preferably smooth.
Chop onions into cubes and grind in a mortar the 2 teeth garlic mixed with the teaspoon of salt. Heat in a large skillet Cup oil and lightly fry the garlic and ground first and and immediately add chopped onion, pepper and if we like spicy, merquén with this form a sofrito which should be well sewn with onion totally fried, so it is essential because the sauce is important part of the flavor of the tamales.While waiting
sofrito sewing the advantage to prepare the corn for grating or remove the grains in If either grind in a grinder, or 123 is also one can liquefy in a blender, we are adding in grinding the basil leaves ..
In a large pot together the sauce, corn and meal, milk powder dissolved in a cup of water, two tablespoons more sugar, stir all very well to form a smooth paste.
The freshly cooked tamales are very tasty especially if accompanied an exquisite Chilean salad (tomatoes, onion and cilantro pen). also you can freeze them and save them to eat at another time of year when the corn is not as abundant.
We proceed with assembling the humitas for which together two pieces of corn which previously aviamos selected and checked in the middle of them a reasonable amount mixing so that allows us to close the bending humita whether leaves. Immediately proceed to tie with string in cross and slightly tight.
While we arming humitas, heat in a large pot 7 liters of water to which we added salt so that sits palatable. When boiling water proceed to enter the tamales in the pot with water, let cook for 40 minutes and they are ready to enjoy with a good Chilean salad (tomato with onion pen and cilantro). Good luck and you are very rich.
Photo: Sergio Sepúlveda A.
Choclos, exquisite raw material humitas