I never knew empanadas could be so bloody delcious, the corn filling is SO underrated!!! make sure you try them hot and fresh at @denadasldn !!
1kg onions
2 red peppers
3 garlic cloves
3 corn on the cobs
500grs mozzarella
1 Tbsp Salt
1 Tbsp Aji molido
1 Tbsp smoked paprika
For bechamel:
• 1kg milk
• 100grs butter
• 100grs flour
• nutmeg
Humita Recipe:
Chopped finely onions, red bell peppers and garlic.
Cook it until soft. Add a pinch of salt.
Peel the corn kernels (half of it peeled and half grated) and add them to the onions mix. Cook for a few minutes and rectified salt. Let it cool down.
On a different pot prepare the bechamel sauce: melt the butter add the flour and cook. Add the milk and keep cooking and stirring until you reach the correct texture. Season with salt and nutmeg.
Combined the bechamel sauce to the mix of corns. After add the mozzarella and mix it properly until all the ingredients are well integrated. Double check seasoning and add finally add aji molido and smoked paprika.
Empanadas - National Dish Of Argentina (Day 96) For Country: United States. City: Grand Prairie, Grand Rapids, Norwalk, Santa Clarita, Shreveport
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