Artist: Federico Aubele
Recipe: Humita Empanadas
INGREDIENTS:
• 12 empanada discs (you can get them at a latin products store)
• 2 big onions
• 1 red pepper
• 2 medium size tomatoes
• 1 cup milk
• Flour (as much as you need)
• Small bowl of corn
• Vegetable oil
• tsp ground cinnamon
• tsp paprika
• tsp sugar
This is a traditional empanada filling recipe from
northern Argentina. Originally, the local Indian tribes
would prepare it and eat it out of corn skins. After the
Spaniards arrived, they started to use the filling for
the empanadas. You can also use the filling to make a
pie or just eat it as a stew, either way it is very tasty.
PROCEDURE:
Dice onion, pepper and tomatoes into small pieces and
sauté in vegetable oil in a large frying pan. Add some
salt, the paprika, the sugar and the cinnamon. Add the
milk and the corn. Let everything cook. When the milk
starts boiling, slowly mix in the flour while you stir. The
consistency has to be firm but not dry.