Humita/Corn Empanada Filling
Humita/Corn Empanada Filling

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, humita/corn empanada filling. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Humita/Corn Empanada Filling is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Humita/Corn Empanada Filling is something which I’ve loved my entire life. They’re fine and they look wonderful.

For this recipe I've recreated my favourite flavour - humita or corn empanadas. For the first half of the year we lived in Buenos Aires studying Spanish and getting to know his extended family who live there. Great recipe for Humita/Corn Empanada Filling. #mycookbook This recipe is very easy to prepare.

To begin with this 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 it.

The ingredients needed to make Humita/Corn Empanada Filling:
  1. Get Turnover dough for Empanadas (see recipe here in Rosanas Ideas)
  2. Take The filling:
  3. Prepare Ingredients:
  4. Prepare 3 tablespoons butter
  5. Make ready 2 tablespoons oil
  6. Make ready 24 oz fresh corn or frozen corn
  7. Prepare 3 sweet onions finely chopped
  8. Get 4 garlic cloves finely chopped
  9. Make ready 1/2 tablespoon white pepper
  10. Prepare 1 vegetable bouillon
  11. Take Salt (to taste)
  12. Prepare 100 grams Parmesan cheese
  13. Get 1 cup corn starch
  14. Make ready White Sauce/Bechamel:
  15. Make ready 750 ml milk
  16. Take Ingredients:
  17. Prepare 1 stick butter / butter (4 oz.)
  18. Take 1 cup cold milk
  19. Get 1/2 tablespoon salt
  20. Prepare 1/4 teaspoon white pepper
  21. Prepare 1/8 teaspoon nutmeg (optional)

While traveling through Argentina, I sampled my favorite iteration of them all, "Empanadas Humitas" which translates to "Empanada with Corn". During my week-long trip to Argentina, I sampled a different empanada every day; some were filled with salty. In a large bowl, combine corn, onion mixture (sofrito), mozzarella, Parmesan and parsley and mix. To form the empanadas, knead the dough.

Steps to make Humita/Corn Empanada Filling:
  1. Ingredients for the Filling:
  2. Preparation:
  3. Preheat a pan over medium heat, add butter and oil
  4. Add the onion, garlic, sauté until translucent
  5. Add pepper, vegetable bouillon, mix
  6. Add the corn, mix
  7. Cover and cook for 3-5 minutes (frozen) or 5-10 minutes fresh - Taste to adjust the salt (reserve)
  8. White Sauce/Bechamel Ingredients:
  9. Preparation:
  10. Place the cold milk in a bowl, add the corn starch, mix (reserve)
  11. In a microwave safe container heat the liter of milk for 3 1/2 minutes
  12. In a non-stick frying pan melt the butter at low temperature
  13. Raise the temperature to medium / high, add the preheated milk
  14. Add the reserved mixture, salt and nutmeg
  15. Stir continuously with wooden spoon until it takes a thick consistency (reserve)
  16. To finish the recipe:
  17. Combine the filling with the White sauce / Bechamel
  18. Add the parmesan cheese, mix (reserve)

Roll the dough out by hand or with a commercial sheeter. Make the filling: Heat the butter in a small saucepan over medium heat. Add the milk slowly while whisking constantly. Prepare the vegan version of a classic of Argentinean cuisine. These corn empanadas also known as humita empanadas are usually served with Criolla sauce and are ideal for a picnic or a get-together with friends.

So that’s going to wrap it up for this exceptional food humita/corn empanada filling recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!