HUMITAS STUFFED WITH CHICKEN

PORTIONS: 15

INGREDIENTS FOR THE MASA

1 ½ tbsp vegetable oil
1 lb diced onions
2 garlic cloves, finely chopped
5 lbs desfrozed corn kernels
6 tbsp corn flour
4 tbsp sugar
2 tsp salt
10 fresh basil leaves

PREPARATION

Heat up a frying pan and saute the onions with the garlic. Do not brown the onions. Let it cool.
In a clean kitchen towel put the corn kernels, squeeze the water out of it.
Put the corn kernels in a food processor with the basil leaves, puree it and put in a bowl.
Add to the corn, the onions mix, corn flour, sugar, salt and mix well.

INGREDIENTS FOR THE CHICKEN FILLING

2 tbsp vegetable oil
1 lb diced onions
2 garlic cloves
½ cup small diced carrots
1/3 cup small diced red peppers
2 large scallions sliced
2 lbs chicken, deboned and diced
1 tsp annatto (Spanish achiote) or paprika
1 tsp cummin powder
½ tsp oregano leaves
1 tbsp chopped jalapeño peppers
1 ½ tsp salt
2 tbsp tomato sauce
3 tbsp corn flour
3 tbsp cornstarch
3 tbsp water


PREPARATION OF THE CHICKEN FILLING

Heat up the oil in a frying pan and saute the onions with the garlic.
Add to the pan, carrots, peppers, scallions, chicken, annatto or paprika, cummin, oregano, jalapeño peppers, salt, mix well and cook until chicken is done.
Add tomato sauce, corn flour and stir.
In a small bowl dissolve the cornstarch in the water, add to the chicken mix, stir and let it cook for a minute.
Let the chicken mix to cool off.

PUTTING TOGETHER THE HUMITAS

1 package of large dry corn leaves (better if you can get large fresh corn leaves)
 Strong thin cord to tight up the humitas

Soak the dry corn leaves on warm water until the leaves are soft to handle. Fresh leaves there is no need to do it.
Use 2 large corn leaves over lapping the wide end.
In the center spread some of the corn mix, do not over fill.
In the center spread some of the chicken filling.
Top the chicken spreading more of the corn mix on top of it.
Wrap the filling over lapping the top and bottom of the leaves. Do the same with the sides forming the shape of  an envelope.
Tight up the humitas with the cord wrapping around the 4 sides.
At this point you can cook them or freeze them to use them on the next occasion.

COOKING THE HUMITAS

In a large steam pot, place the humitas and let it steam for about 40 minutes or until the center of the humitas reach a temperature of 155° F minimum.