Humitas from Chile
Humitas are traditional in Ecuador, Peru, Bolivia, Argentina and Chile, but although they are not typical to one specific country, each country has its own version which varies from the other. These variations don’t make the humitas very different from one country to the other but they do give them their own personality.
A recipe for Humitas:
6 corns (with wrapping leafs)
1 small onion
1 spoon lard
A few leafs basil
½ cup milk
½ red bell pepper
1 teaspoon salt (not too full)
Pepper if desired
Separate the corn wrapping leafs carefully (you will need to use them later) from the corn and wash them. Boil them for a few seconds. Remove them from the hot water, cool them in cold water and let dry.
Thresh the corns, grind the corn kernels using a food processor and put them in a saucepan. Cut the bell pepper and the onion in small squares and add to the saucepan. Fry all this in the lard and then add the basil cut in small pieces, the salt and milk, and mix well.
Choose the biggest corn leaves and make pairs with them, extending one over across the other. Put some of the corn mixture on the middle of the leaves and then wrap it, tying it with the smaller leaves.
Put the humitas in a saucepan with boiling water and salt. Boil for an hour.