Ingredients with Measurements:
- 8 corn tortillas
- 2 cups of fresh corn kernels
- 1/2 cup of diced onions
- 1/2 cup of grated cheese
- 1/4 cup of milk
- 1/4 cup of vegetable oil
- 1 tablespoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, blend the fresh corn kernels, milk, sugar, salt, and pepper until you get a smooth mixture.
3. In a skillet, heat the vegetable oil over medium heat. Add the diced onions and cook until they are translucent.
4. Add the corn mixture to the skillet and cook for 5-7 minutes, stirring occasionally, until the mixture thickens.
5. Warm the corn tortillas in the microwave or on a skillet.
6. Spoon the corn mixture onto each tortilla and roll them up tightly.
7. Place the rolled tortillas in a baking dish, seam side down.
8. Sprinkle the grated cheese and diced onions on top of the enchiladas.
9. Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 5g
Cholesterol: 15mg
Sodium: 400mg
Total carbohydrates: 35g
Dietary fiber: 5g
Sugar: 8g
Protein: 10g
Substitutions for ingredients:
- You can use canned corn instead of fresh corn kernels.
- You can use any type of cheese you prefer.
Variations:
- You can add cooked chicken or beef to the corn mixture for a meatier version.
- You can add diced tomatoes or green chilies for extra flavor.
Tips and tricks:
- If the corn mixture is too thick, you can add more milk to thin it out.
- To prevent the tortillas from cracking, warm them up before rolling them.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in the microwave or oven until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of lettuce or with a side of rice and beans.
Garnishes:
- You can garnish the enchiladas with fresh cilantro or diced avocado.
Pairings:
- Serve the enchiladas with a cold beer or a margarita.
Suggested side dishes:
- Rice and beans
- Guacamole and chips
- Mexican street corn
Troubleshooting advice:
- If the enchiladas are too dry, you can add more cheese or a dollop of sour cream on top.
Food safety advice:
- Make sure to cook the corn mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Humita is a traditional dish from South America, made with fresh corn and other ingredients.
Flavor profiles:
- The Humita Enchiladas with Cheese and Onions have a sweet and savory flavor, with a creamy texture from the corn mixture and melted cheese.
Serving suggestions:
- Serve the enchiladas hot and fresh out of the oven for the best flavor and texture.
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Region: Argentina