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The gastronomy of northern Argentina was transmitted from generation to generation, and one of the most outstanding characteristics of jujeños dishes are the various colors they possess and their sweet tastes that are combined with salty ones. With regard to the colors we can observe the intense red paprika along with the yellow reflected in the tamales; the orange of its pumpkins transformed into purees and pastes, the green of the basil, and again the yellow in the humites. Here we will stop, as this time we will tell you how to prepare empanadas de humita, one of the favorite dishes of the inhabitants of the Quebrada de Humahuaca. Once you try them you will feel the sweet taste of the corn and how the salty flavors of its seasonings are mixed.
In this context, it should be emphasized that in this area of Jujuy, many argue that “the kitchen of height” has 100% natural ingredients , since its inhabitants are responsible for producing them and even more so if it is about the seasonings that carry the dishes from this place.
Yields 24 empanadas
The first thing to do is cut the margarine into cubes and place it inside a container. Then you need to add flour , water and then salt and start kneading very carefully because the water will be hot. Continue kneading until you get an elastic dough and it does not stick. A few minutes later we have to cool and move on to the next step of making the lids. A highlight is that it is not necessary to put flour on the table where the dough is being prepared, since it does not have to stick.
In the first instance what you're going to do is melt the margarine over moderate heat. Then add the flour until you get a little harder pasta than a mashed potatoes. In order for no lumps to form you have to constantly stir. As a next step, you will need to add milk slowly while stirring. Then this kind of white sauce that you are going to get you will transform into a perfect filling .
To do this, you will fry onions until brown and then add the white sauce to it. Automatically add the shelled corn, without water. Next, start to season with salt and pepper, ground chili pepper and nutmeg. You will feel that it is not very spicy once you place this filling inside the dough and it will also have a very moderate salty taste. Then you will add the grated or diced cheese.
First you will put a tablespoon of filling in the center of each lid or disc of the dough, you will have to do it carefully because if you put a little on its edges you can spread the filling on the roast and they will stick the patties. Regarding the repulgue you can do it braided or as you like best.
Then you will need to paint the humita empanadas with egg yolk (this will give it a golden color). Finally, bring to the oven about 20 to 25 minutes at a temperature of 80 to 200 degrees Celsius, and when they are golden brown take out of the oven and wait a few minutes for them to cool and are ready to enjoy them.
Publication Date: 16/01/2021
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