Alegria Humitas Chilenas

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Contributed by: Chef Walter Cotta

Humitas Chilenas are a Chilean version of tamales made with fresh field corn, milk and sugar. Chef Walter has enhanced the dish with the addition of tiger shrimp in a creamy sauce for Alegria Cocina Latina's menu. Tamale souffle (Serves 5) Humitas Chilenas 2 tablespoons melted unsalted butter 1 pinch of salt 2 tablespoons granulated sugar ¼ teaspoon baking powder 7.5 tablespoons all purpose flour 2 eggs 1/3 cup evaporated milk One 14-ounce can creamed sweet corn 3 tablespoons yellow corn meal 4 tablespoons extra virgin olive oil 10 large corn husks In a small mixing bowl pour melted butter, salt and sugar. Mix together and set aside. In a big mixing bowl mix the rest of the ingredients except the oil until well incorporated. Add butter mixture. In a medium sized pan over medium heat, add olive oil and heat for 1 minute. Add in the mixed ingredients and cook for 10 minutes stirring constantly. Tamales Place corn husks in hot water for at least 15 minutes, drain and set aside. Pull 10 strings off the corn husk. Divide the tamale souffle mixture into 5 parts. Overlap two husks and fill, wrapping tightly making sure all the mixture is contained. Tie each end of corn husks. Steam the tamales for 30 minutes. Sauce 2 tablespoons chopped shallots 3 tablespoons of salted butter 2 pounds black tiger shrimp, chopped 1 cup chopped scallions ¼ cup dry white wine 1 can (14 ounces) creamed sweet corn ¼ gallon heavy cream ½ tablespoon cayenne pepper Salt and white pepper to taste 10 chives, to garnish In a medium pan over medium heat, melt shallots in butter. Add chopped shrimp and scallion, sauté for one minute. Add white wine and sauté for another minute. Add rest of ingredients and cook for five more minutes. To assemble Place one tamale on a plate. Open husk half way from one end (see photo) and drizzle shrimp sauce on top. Garnish with chives. Executive Chef Walter Cotta Alegria Cocina Latina Long Beach, CA

Alegria Humitas Chilenas

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  1. Humitas Chilenas are a Chilean version of tamales made with fresh field corn, milk and sugar. Chef Walter has enhanced the dish with the addition of tiger shrimp in a creamy sauce for Alegria Cocina Latina's menu. Tamale souffle (Serves 5) Humitas Chilenas 2 tablespoons melted unsalted butter 1 pinch of salt 2 tablespoons granulated sugar ¼ teaspoon baking powder 7.5 tablespoons all purpose flour 2 eggs 1/3 cup evaporated milk One 14-ounce can creamed sweet corn 3 tablespoons yellow corn meal 4 tablespoons extra virgin olive oil 10 large corn husks In a small mixing bowl pour melted butter, salt and sugar. Mix together and set aside. In a big mixing bowl mix the rest of the ingredients except the oil until well incorporated. Add butter mixture. In a medium sized pan over medium heat, add olive oil and heat for 1 minute. Add in the mixed ingredients and cook for 10 minutes stirring constantly. Tamales Place corn husks in hot water for at least 15 minutes, drain and set aside. Pull 10 strings off the corn husk. Divide the tamale souffle mixture into 5 parts. Overlap two husks and fill, wrapping tightly making sure all the mixture is contained. Tie each end of corn husks. Steam the tamales for 30 minutes. Sauce 2 tablespoons chopped shallots 3 tablespoons of salted butter 2 pounds black tiger shrimp, chopped 1 cup chopped scallions ¼ cup dry white wine 1 can (14 ounces) creamed sweet corn ¼ gallon heavy cream ½ tablespoon cayenne pepper Salt and white pepper to taste 10 chives, to garnish In a medium pan over medium heat, melt shallots in butter. Add chopped shrimp and scallion, sauté for one minute. Add white wine and sauté for another minute. Add rest of ingredients and cook for five more minutes. To assemble Place one tamale on a plate. Open husk half way from one end (see photo) and drizzle shrimp sauce on top. Garnish with chives. Executive Chef Walter Cotta Alegria Cocina Latina Long Beach, CA

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