Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, humita/corn empanada filling. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Humita/Corn Empanada Filling is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Humita/Corn Empanada Filling is something which I’ve loved my entire life.
These corn empanadas are based upon little crescent-shaped pastries from Argentina. Usually known as humita, the corn filling is creamy and delicious. Empanadas are little crescent-shaped pastries from Argentina. You can hardly walk down a street in Buenos Aires without passing an empanaderia.
To get started with this particular recipe, we must first prepare a few components. You can cook humita/corn empanada filling using 21 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Humita/Corn Empanada Filling:
- Get Turnover dough for Empanadas (see recipe here in Rosanas Ideas)
- Prepare The filling:
- Make ready Ingredients:
- Take 3 tablespoons butter
- Take 2 tablespoons oil
- Get 24 oz fresh corn or frozen corn
- Take 3 sweet onions finely chopped
- Take 4 garlic cloves finely chopped
- Take 1/2 tablespoon white pepper
- Take 1 vegetable bouillon
- Get Salt (to taste)
- Prepare 100 grams Parmesan cheese
- Get 1 cup corn starch
- Prepare White Sauce/Bechamel:
- Prepare 750 ml milk
- Make ready Ingredients:
- Make ready 1 stick butter / butter (4 oz.)
- Prepare 1 cup cold milk
- Make ready 1/2 tablespoon salt
- Prepare 1/4 teaspoon white pepper
- Prepare 1/8 teaspoon nutmeg (optional)
These have a sweet but slightly spicy taste. You can adjust the amount of spiciness with how much paprika you add. Empanadas are endlessly variable depending on region, season and how you're grandmother may have made these delightful filled pastries. While traveling through Argentina, I sampled my favorite iteration of them all, "Empanadas Humitas" which translates to "Empanada with Corn".
Instructions to make Humita/Corn Empanada Filling:
- Ingredients for the Filling:
- Preparation:
- Preheat a pan over medium heat, add butter and oil
- Add the onion, garlic, sauté until translucent
- Add pepper, vegetable bouillon, mix
- Add the corn, mix
- Cover and cook for 3-5 minutes (frozen) or 5-10 minutes fresh - Taste to adjust the salt (reserve)
- White Sauce/Bechamel Ingredients:
- Preparation:
- Place the cold milk in a bowl, add the corn starch, mix (reserve)
- In a microwave safe container heat the liter of milk for 3 1/2 minutes
- In a non-stick frying pan melt the butter at low temperature
- Raise the temperature to medium / high, add the preheated milk
- Add the reserved mixture, salt and nutmeg
- Stir continuously with wooden spoon until it takes a thick consistency (reserve)
- To finish the recipe:
- Combine the filling with the White sauce / Bechamel
- Add the parmesan cheese, mix (reserve)
Empanadas are endlessly variable depending on region, season and how you're grandmother may have made these delightful filled pastries. While traveling through Argentina, I sampled my favorite iteration of them all, "Empanadas Humitas" which translates to "Empanada with Corn". I tried an Empanada de Humita (Corn Empanada)….and boy, was I hooked. Unfortunately most empanadas aren't vegan, as they have either butter or lard in the dough and/or are stuffed with cheese. That's why I decided to create my own vegan version - these taste so similar, I can hardly believe it!
So that is going to wrap it up for this exceptional food humita/corn empanada filling recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
