Humita is a dish whose main ingredient is corn, a cereal that provides a large amount of vitamins and proteins to the body. Today we bring you a traditional recipe from the north of Argentina, very rich and easy to make that you cannot stop making, humita empanadas.
Ingredients to make Empanadas de humita:
- For the mass
- 300 grams of self-rising flour
- 150 cubic centimeters of water
- 60 cubic centimeters of sunflower oil
- 1 teaspoon of fine salt
- 1 pinch of pepper
- For the filling
- 300 grams of corn
- 2 units of Onion
- 30 grams of grated cheese
- 100 grams of butter
- 1 glass of milk
- 1 tablespoon of flour
- 1 teaspoon salt
- 1 pinch of black pepper
- 1 teaspoon of Nutmeg
How to make Humita Empanadas:
- We ready the ingredients to make the humita empanadas.
- To start with the dough for the homemade empanadas, we take a bowl and place the flour, water, oil, salt and pepper in it.
- Mix with your hands to form the dough. Let rest while we prepare the filling for the Argentine empanadas.
- To make the filling for the empanadas, chop the onions and place them in a pan with the melted butter. Sauté until they are transparent, without browning!
- Now add the corn and mix. Remember that this is the main ingredient of humita.
- Pour the glass of milk over the mixture, keeping the burner on at medium heat.
- When the milk starts to boil, add the tablespoon of flour. Mix the filling gently with a wooden spoon so that there are no lumps.
- We add the grated cheese, salt, pepper and nutmeg to continue with the preparation of the Argentine empanadas.
- In this way we obtain a very creamy filling for the humita empanadas, look at the photograph. Let it cold down.
- On the other hand, we stretch the dough and cut the tapas to start forming the Argentine empanadas.
- In this case, we put together little baskets as we see in the image, but if you prefer you can give it the shape of a crescent or roll.
- We fill the empanadas with humita pressing well with a small spoon so that they are very plump.
- Place them on a baking sheet and cook at 180°C. Once they are golden, remove them and serve them very hot. Argentine humita empanadas are ideal to accompany them with a fresh salad, although they can also be made smaller and served as an appetizer.
