Ingredients with Measurements:
- 2 cups of corn kernels
- 1/2 cup of milk
- 1/2 cup of butter
- 1/2 cup of sugar
- 1/2 cup of cornmeal
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated cheese
- 1/2 cup of sliced olives
- Corn husks
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Soak the corn husks in warm water for at least 30 minutes.
2. In a blender, blend the corn kernels and milk until smooth.
3. In a saucepan, melt the butter over medium heat.
4. Add the blended corn mixture, sugar, cornmeal, salt, and black pepper to the saucepan.
5. Cook the mixture, stirring constantly, until it thickens and starts to pull away from the sides of the pan.
6. Remove the pan from the heat and stir in the grated cheese and sliced olives.
7. Take a corn husk and spread a spoonful of the mixture onto the center of the husk.
8. Fold the sides of the husk over the mixture and then fold the bottom of the husk up.
9. Place the tamales in a steamer and steam for 30-40 minutes.
10. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 30-40 minutes
Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
This recipe makes 8 tamales.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 6g
Sodium: 360mg
Substitutions for ingredients:
- Instead of corn kernels, you can use canned corn.
- Instead of sliced olives, you can use diced green chilies.
- Instead of grated cheese, you can use crumbled queso fresco.
Variations:
- You can add cooked chicken or beef to the filling for a meatier version.
- You can add diced tomatoes and jalapenos to the filling for a spicier version.
Tips and tricks:
- Make sure to soak the corn husks for at least 30 minutes to make them pliable.
- Don't overfill the tamales or they will burst open during cooking.
- You can freeze the tamales for up to 3 months.
Storage instructions:
Store the tamales in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the tamales, wrap them in a damp paper towel and microwave for 1-2 minutes.
Presentation ideas:
Serve the tamales on a platter with a side of salsa and guacamole.
Garnishes:
Garnish the tamales with chopped cilantro and a squeeze of lime juice.
Pairings:
Serve the tamales with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Mexican street corn
Troubleshooting advice:
- If the filling is too dry, add a little more milk.
- If the tamales burst open during cooking, they were overfilled.
Food safety advice:
- Make sure to cook the tamales to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Humita tamales are a traditional dish from South America, particularly Argentina, Chile, and Peru. They are typically made with fresh corn, milk, and spices, and are often filled with cheese and other ingredients.
Flavor profiles:
The humita tamales with olives and cheese have a sweet and savory flavor with a hint of spice from the black pepper.
Serving suggestions:
Serve the tamales as an appetizer or main course with a side of black beans and rice. They also make a great addition to a Mexican-themed party or potluck.
Related Categories
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Region: Argentina
Taste: Savory, Tangy, Cheesy, Salty, Herbaceous