Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, humita/corn empanada filling. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

For this recipe I've recreated my favourite flavour - humita or corn empanadas. For the first half of the year we lived in Buenos Aires studying Spanish and getting to know his extended family who live there. Great recipe for Humita/Corn Empanada Filling. #mycookbook This recipe is very easy to prepare.

Humita/Corn Empanada Filling is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Humita/Corn Empanada Filling is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have humita/corn empanada filling using 21 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Humita/Corn Empanada Filling:

1. Take Turnover dough for Empanadas (see recipe here in Rosanas Ideas)
2. Make ready The filling:
3. Prepare Ingredients:
4. Get 3 tablespoons butter
5. Take 2 tablespoons oil
6. Prepare 24 oz fresh corn or frozen corn
7. Prepare 3 sweet onions finely chopped
8. Prepare 4 garlic cloves finely chopped
9. Take 1/2 tablespoon white pepper
10. Take 1 vegetable bouillon
11. Make ready Salt (to taste)
12. Make ready 100 grams Parmesan cheese
13. Prepare 1 cup corn starch
14. Get White Sauce/Bechamel:
15. Prepare 750 ml milk
16. Make ready Ingredients:
17. Make ready 1 stick butter / butter (4 oz.)
18. Prepare 1 cup cold milk
19. Prepare 1/2 tablespoon salt
20. Get 1/4 teaspoon white pepper
21. Make ready 1/8 teaspoon nutmeg (optional)

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 are found all over South America, and they're so good you'll feel as if you're getting away with something with every delicious bite. As with most regional recipes, there are many. Make the filling: Heat the butter in a small saucepan over medium heat.

Instructions to make Humita/Corn Empanada Filling:

1. Ingredients for the Filling:
2. Preparation:
3. Preheat a pan over medium heat, add butter and oil
4. Add the onion, garlic, sauté until translucent
5. Add pepper, vegetable bouillon, mix
6. Add the corn, mix
7. Cover and cook for 3-5 minutes (frozen) or 5-10 minutes fresh - Taste to adjust the salt (reserve)
8. White Sauce/Bechamel Ingredients:
9. Preparation:
10. Place the cold milk in a bowl, add the corn starch, mix (reserve)
11. In a microwave safe container heat the liter of milk for 3 1/2 minutes
12. In a non-stick frying pan melt the butter at low temperature
13. Raise the temperature to medium / high, add the preheated milk
14. Add the reserved mixture, salt and nutmeg
15. Stir continuously with wooden spoon until it takes a thick consistency (reserve)
16. To finish the recipe:
17. Combine the filling with the White sauce / Bechamel
18. Add the parmesan cheese, mix (reserve)

Add the milk slowly while whisking constantly. In a large bowl, combine corn, onion mixture (sofrito), mozzarella, Parmesan and parsley and mix. To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape.

So that is going to wrap this up with this special food humita/corn empanada filling recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!