Cinco de Mayo is just around the corner. And Wendy of A Day in the Life on the Farm invited the Sunday Funday bloggers to share Mexican recipes for the occasion.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting this week. Here's our line-up of Cinco de Mayo dishes...
Amy from Amy's Cooking Adventures shares Bean Burrito Bowls
Sue of Palatable Pastime gives us Ground Beef Quesadillas
Sneha from Sneha's Recipe cooked up some Homemade Refried Beans
Camilla of Culinary Cam has Humitas (you're here)
Karen of Karen's Kitchen Stories provides Polvorones de Naranja
Wendy from A Day in the Life on the Farm is serving Turkey Taco Salad
Humitas
While I made tamales often, I love making these when I get fresh corn on the cob as these are made with the fresh husks, not the dried ones.
IngredientsÂ
makes 16 or so humitas
3 ears organic fresh corn, with green husks intact
1 cup shredded cheese (I used mozzarella)
1 red Spring onion, trimmed and diced, approximately 1/4 cup
1 teaspoon ground coriander seeds
1/4 cup heavy cream
1 egg
pinch of salt
1 cup masa harina
Also needed: food processor, steamer
salsa, for serving
sour cream, for serving
Procedure
Peel the corn carefully, trying to keep each leaf intact. You will use the larger leaves are used to wrap the humitas and the smaller ones to tie them.
Place the leaves in a steamer over boiling water. Cover and steam for 5 minutes. Set aside.
Cut the kernels from the cob and place them in the bowl of a food processor with all of the ingredients except the masa and the salt. Pulse until you have a thick puree. Turn the puree into a mixing bowl. Add in the masa and salt. Stir to combine.
To wrap, place two or three leaves on a plate. Spoon 2 Tablespoons filling into the center. Fold up the sides, then each tip to create a parcel. Use the strips of the small leaves to tie the humitas.
Place the humitas in the steamer with water coming to just below the basket. Bring the water to a boil, then cover and reduce the heat to a simmer. Steam for 25 minutes; you can steam them longer if you make larger humitas.
Remove the humitas to a serving platter. Serve them with pico de gallo or your favorite salsa and sour cream. To eat, open up the leaves. Let diners top the humitas how they wish.
That's a wrap for my #SundayFunday Cinco de Mayo offering. The group will be back next week, sharing Mothers' Day brunch recipes. Stay tuned!