Humita en Chala

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Carefully remove the husks from the corn cobs, keeping them as whole as possible, and set them aside. Cut the kernels off the cobs.

   Ongeveer 10 min

   Tip van de kok: Select large, intact husks for wrapping the humitas.

2. 2

   In a food processor, blend the corn kernels with the milk until a coarse paste forms. Do not over-process; a bit of texture is desirable.

   Ongeveer 5 min

3. 3

   Melt the butter in a large pan or pot over medium heat. Add the onion and bell pepper and sauté until softened, about 5-7 minutes.

   Ongeveer 7 min

4. 4

   Stir in the sugar, paprika, cumin, salt, and black pepper. Cook for another minute until fragrant.

   Ongeveer 1 min

5. 5

   Add the corn paste to the pan and cook, stirring constantly, for about 10-15 minutes, until the mixture thickens and pulls away from the sides of the pan.

   Ongeveer 15 min

   Tip van de kok: Stirring prevents the corn from sticking and burning.

6. 6

   If using, stir in the shredded mozzarella cheese until melted and fully incorporated into the corn mixture.

   Ongeveer 2 min

7. 7

   Lay out two corn husks, overlapping them slightly to form a wider surface. Spoon a portion of the corn mixture onto the center of the husks.

   Ongeveer 5 min

   Tip van de kok: You can use kitchen twine to tie the ends if the husks aren't holding well.

8. 8

   Fold the husks over the mixture to form a packet, then fold in the sides to seal. Repeat with the remaining mixture and husks.

   Ongeveer 5 min

9. 9

   Place the wrapped humitas in a large pot with a steamer basket or directly in boiling water. If boiling, ensure they are fully submerged.

10. 10

    Steam or boil for 30-40 minutes, until the humitas are firm and cooked through.

    Ongeveer 40 min

    Tip van de kok: Check for doneness by unwrapping one humita; the corn mixture should be set.

11. 11

    Carefully remove the humitas from the pot and serve hot in their husks.