Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, humita/corn empanada filling. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Humita/Corn Empanada Filling is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Humita/Corn Empanada Filling is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have humita/corn empanada filling using 21 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Humita/Corn Empanada Filling:
- Get Turnover dough for Empanadas (see recipe here in Rosanas Ideas)
- Get The filling:
- Make ready Ingredients:
- Make ready 3 tablespoons butter
- Get 2 tablespoons oil
- Prepare 24 oz fresh corn or frozen corn
- Get 3 sweet onions finely chopped
- Make ready 4 garlic cloves finely chopped
- Take 1/2 tablespoon white pepper
- Get 1 vegetable bouillon
- Make ready Salt (to taste)
- Make ready 100 grams Parmesan cheese
- Make ready 1 cup corn starch
- Prepare White Sauce/Bechamel:
- Get 750 ml milk
- Prepare Ingredients:
- Get 1 stick butter / butter (4 oz.)
- Make ready 1 cup cold milk
- Get 1/2 tablespoon salt
- Get 1/4 teaspoon white pepper
- Take 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". 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!
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)
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! Vegan corn-filled empanadas from Latin vegan chef Terry Hope Romero's book Viva Vegan. Empanadas are a real treat stuffed with a creamy corn filling, a favorite filling in Argentina and Chile. Humitas is the name for a whole family of baked or steamed foods made with pureed fresh corn that.
So that’s going to wrap this up with this exceptional food humita/corn empanada filling recipe. Thank you very much for reading. I’m sure that you will 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, colleague and friends. Thanks again for reading. Go on get cooking!
