I woke up this morning to a wonderful bowl of "Avena" or as we call it in Utah oatmeal. It surprises that many names of plants and fruits are called by their scientific names. Another example is a pomegranate which is called granada which is pretty close to granatum. Enough science and more food! This oatmeal tasted nothing like all the horrible oatmeal I made in my college dorm. This was sweet and creamy, almost like a desert. Thankfully my tia consented to give me the recipe.
Avena
Boil water with a stick of cinnamon. Then put in a little less oatmeal than the package advises. Cook for about five minutes and add a some evaporated milk. Trust me it's good.
Next we set out to make lunch which was small today because we undertook the task of making Humitas. So we made Guiso. This dish is very easy, quick, and versatile. Today we made it with eggplant (verengena), but any vegetable will do.
Chop 2 large, peeled egg plants into large cubes. Dice 2 chicken breasts into medium cubes. Peel and dice three small, seedless tomatoes and one medium onion, very finely. In a large pot fry the onions in vegetable oil, with 1 1/2 tb ajo molido. When the onions become translucent add the diced tomatoes and a tsp of cumin. When the tomato starts to dissolve add the chicken and wait until it is cooked. Finally add the egg plant and serve when the vegetable becomes tender.
So more about the Humitas. They are not to be confused with tamales that look very similar. They are somewhat hard to explain and even harder to make. The long process is definitely worth it, so get some family together and enjoy some bonding time.
Wash and husk about 15 pieces of corn. Throw away the bad parts of the husk and keep the clean ones. Cut off all the kernels (try to leave the bottom of the kernel on the husk). Grind the corn in a grinder (wet). Chop up fresh anis and put it in a small container and add about a cup of juice from the mashed corn. Blend this mixture and then strain out the juice. Divide the corn into two large containers. In container 1 add about 3/4 C sugar, one stick of melted butter, 1 tsp salt and the anis liquid. In container 2 add 2-3 C freshly grated cheese (any white cheese), one stick of melted butter, and 1 tb salt. In boiling water soak the corn husks. Using two husks, with their wide part overlapping, fill with about 1/3 C of a mixture. Fold the flaps over so that it is completely encased and tie with string like a birthday present. In two large pots put the corn pits on the bottom and cover with leftover husks, stack the prepared Humitas of each flavor in each pot, and then cover with more husks. Add enough water to just cover the pits and husks that are in the bottom of the pot, and cover the pot with a lid. Cook on medium heat for one hour and serve warm.
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