Humitas Chilenas

I made this for Cinco De Mayo, which tasted delicious. Humitas Chilenas is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador, and Peru. It consists of masa harina and corn, slowly steamed  a pot of water. 

The first time I tasted this dish was at a Restaurant called "Alegria's" in downtown Long Beach, CA.  Since then I had been on the hunt to find recipes to make it myself.  After playing with several recipes and combinations this is the recipe my family enjoys the most.

Humitas Chilenas
Tamale Souffle

Ingredients:

(Serves 5)
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

Directions

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.

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.