CHILEAN HUMITAS. Alimento Base: Corn, Cut the bases off the cobs with a large kitchen knife and then carefully remove the leaves. Pick out the widest leaves, put them into pairs and leave to one side. Cut the kernels off the cob and place in a pan....
- 12 large corn on the cob
- 1 large onion
- 2 spoonfuls of lard
- 1 bunch of basil
- 2 green chillies
- 1 cup of milk
- 1 spoonful of paprika
- ¼ teaspoon of pepper
- 1 ½ teaspoons of salt
- 1 ground green chilli optional
- 2 to matoes peeled and diced (optional)
Elaboración paso a paso
- Cut the bases off the cobs with a large kitchen knife and then carefully remove the leaves.
- Pick out the widest leaves, put them into pairs and leave to one side.
- Cut the kernels off the cob and place in a pan.
- Dice the onion and fry in the lard until the onion is transparent.
- Deseed and slice the green chillies and add them to the pan with the paprika, salt and pepper.
- Finely chop the basil and add it too. Once fried, put the mixture into a large pan and mix with the milk. (If the corn is dry add an extra cup of milk).
- Should you chose to add them the optional ingredients should be added at this stage.
- Take each pair of leaves and place the widest part of each leaf on top of the widest part of the other (with the tips facing in the opposite direction), spoon the mixture on top and fold in the sides to make a parcel. It is advisable to do this in a dish to avoid any mixture falling and being wasted.
- Cut the smaller leaves into strips to tie around the humitas to secure them.
- Place the parcels in a large pan of boiling salty water for an hour.
- Have a pair of scissors handy on the table to cut open the strips of leaves binding the parcels.