Humitas Tamales Recipe - Authentic Ecuadorian Flavor

Instructions:

1. Soak the 24 corn husks in a large basin of warm water for at least 30 mins until they are pliable and soft.
2. Cut the kernels off the 8 to 10 ears of choclo, ensuring you don't cut too deep into the cob.
3. Pulse the 900g of kernels in a food processor with the 120ml of milk until a thick, slightly grainy paste forms. Note: Don't over process into a liquid; you want some texture.
4. Heat the 10ml of achiote oil in a skillet and sauté the 150g of minced onion and 2 garlic cloves until the onion is translucent and smells earthy and sweet.
5. Stir the 5g of salt and 15g of coconut sugar into the onion mixture, then remove from heat to cool slightly.
6. In a large bowl, combine the corn pulp, the sautéed onion mixture, the 30g of cornmeal, 115g of melted butter, and the 3 egg yolks.
7. Whisk the 3 egg whites in a separate, clean bowl until stiff peaks form and they don't slide when the bowl is tilted.
8. Gently fold the egg whites into the corn batter in three additions until no white streaks remain and the batter feels light.
9. Lay two husks overlapping, spoon 3 tablespoons of batter into the center, and press a generous pinch of the 225g of Queso Fresco into the middle.
10. Fold the sides of the husks over the filling, then fold the bottom up, leaving the top open or tied with a strip of husk.
11. Stand the humitas upright in a steamer basket over boiling water and steam for 45 mins until the husk pulls away easily from the firm cake. Note: The aroma will shift from raw corn to a toasted, buttery perfume.