• Nicole Shelly

Equadorian Humitas de queso or corn and cheese "tamales" by Grisel Alba from Radish Republic


This dish not only requires moderate labor but timing and patience are essential since this takes me up to 3 hours to prepare, alone from start to finish. This dish takes an hour minimum to fully cook by steaming them all at once at a high, constant, and steaming heat. You will have to shuck corn, clean, reserve the corn husks and cobs to be able to acquire the optimal corn flavor also to add to the cooking method, which happens to be fun for me. Sheets of aluminium foil are used to wrap around the corn husks that holds and molds this dish together. I also suggest to do the shucking, separating the kernels from the cob of the corn a day prior to preparing this dish because if you're anything like me I like to clean, wash and disinfect just about every utensil I use for cooking. A blender, ninja, bullet or food processing is also required for this preparation.

Recipe goes like this

A half dozen or entire dozen full grown sweet corn, cut off the cob also depends of the sizes, comes to about 8 to 12 cups of corn kernels

2 cups of Corn meal/flour, or Masa de maiz

1 whole medium sized pearl white onion or sweet yellow onion

3 to 5 large eggs, room temperature is best (3 eggs for half dozen 5 medium to large eggs for the dozen of corn)

1 whole stick of butter about 8 oz melted at little to low heat and set aside.

1 and a half to 2 cups of fresh white cheeses I like to use whole milk cheese curds for that slightly sharp and creamy flavor, shredded or just crumbled.

1/4 to 1/2 cup of whole milk.

For the ingredients I did not picture in the post you will need 2 teaspoons of black or white ground pepper, I go full 6 to 8 tablespoons of salt, 3 to 5 tablespoons of white granulated sugar, 1/2 teaspoon of dried oregano leaves, 1/2 teaspoon of basil, 1/2 teaspoon of cornstarch, 1/4 teaspoon annatto powder or paste for color. This all depends on your preference of seasonings or spice. Do it up as much as you like or tone it down instead if you happen to not enjoy herbs and spices, my mom likes to use Adobo and I pretend to throw my own "adobo" together with combining of several herbs.

#supportlocal #beRAD #eatlocal




Ingredients from Radish Republic



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 Steve Shelly       267-671-5340

 Nicole Shelly      267-496-6303

nicole@radishrepublic.com

steve@radishrepublic.com

21 N. 7th Street Artswalk, Allentown PA 18101                                     OPEN DAILY 11-7

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