Andean Humita en Chala
3.8
(5)
This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
This savory first course is Mallman's version of a traditional recipe from the painted-desert Argentine province of Salta. With their corn-husk wrapping humitas are somewhat similar to the spongier Central American tamal.
This is one of the rare but significant Argentine dishes that reflects South America's Incan heritage. For the most part, Indian influences are muted in Argentine cooking, except for the country's enduring passion for grilling over an open fire. But Mallman is enraptured by the traditions of the Incas, with their mud ovens and, as he puts it, "the worship of peppers, potatoes, pumpkins, and tomatoes ... all that magic and mystery."
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Heat oil in a skillet over medium heat. Sauté onion until soft (do not let it brown), about 8 minutes. Remove from heat and set aside.
Step 2
Cut around base of each ear of corn and gently remove husks whole. Reserve husks. Brush silk off ears.
Step 3
Grate kernels off corncobs into medium bowl, or slice off and pulse in processor to rough purée. Season with salt and pepper. Mix in cooked onions, milk, and red pepper flakes. Chill mixture until firm.
Step 4
Preheat oven to 350° F. To assemble 1 humita, choose a thinner, more flexible inner husk and tie thin end into knot. Split up to knot and set aside to use as tie. Lay 2 of widest husks side by side (narrow ends at top and bottom), overlapping a few inches to form rectangle. Spoon 1/4 cup filling into center, then fold sides over to cover filling. Fold in top and bottom to make enclosed rectangular package. Tie crosswise with knotted husk. Repeat with remaining filling and husks. Place finished humitas on baking sheet and bake until heated through, about 15 minutes.
