Pamonha Mineira
- ๐ฝ 20-30 fresh corn cobs, kernels cut
- ๐ง Option for filling: Fresh cheese sticks queijo fresco, mozzarella, or queijo qualho curd cheese
- ๐ข 200-300 ml Soya vegetable oil
- ๐ง Salt, to taste (for savory pamonha)
- ๐ฌ Sugar, to taste (for sweet pamonha, add instead of salt)
- ๐ง A small amount of water
- ๐ Clean corn husks for wrapping
A comforting Brazilian dish that can be prepared as a savory snack with cheese or a sweet dessert, made easy with a blender.
Dive into the comforting flavors of Brazil with this easy-to-make Pamonha Mineira. This traditional dish hails from Minas Gerais and can be enjoyed as a savory snack featuring cheese, or a sweet dessert. By using a blender instead of the traditional grating method, this recipe is both simpler and time-efficient, while still capturing the authentic taste.
Ingredients
๐ฝ 20-30 fresh corn cobs, kernels cut
๐ง Option for filling: Fresh cheese sticks queijo fresco, mozzarella, or queijo qualho curd cheese
๐ข 200-300 ml Soya vegetable oil
๐ง Salt, to taste (for savory pamonha)
๐ฌ Sugar, to taste (for sweet pamonha, add instead of salt)
๐ง A small amount of water
๐ Clean corn husks for wrapping
Instructions
1- Prepare Corn Husks:
- Start by cutting the thick stalk end of the corn cobs.
- Carefully peel away the outer husks. Choose the clean, inner husks to use for wrapping, setting them aside.
2- Prep Corn Kernels:
- Remove all the corn silk.
- Use a sharp knife to carefully slice off the kernels from the cob into a bowl.
3- Blend Corn Masa:
- Working in batches, place the corn kernels in a Walita blender.
- Add a splash of water to assist blending, but avoid making the mixture too watery. Blend until a smooth paste forms.
4- Flavor the Masa:
- For savory pamonha, heat Soya vegetable oil in a small black pot until hot.
- Carefully pour the hot oil over the blended corn mixture and add salt to taste.
- For sweet pamonha, add sugar to the masa instead of salt.
5- Assemble Pamonhas:
- Lay two corn husks on top of each other to form a cup. Pour in a generous dollop of the masa.
- Place a stick of cheese in the center.
- Fold the husks over the filling tightly, then secure each package with rubber bands.
6- Cook Pamonhas:
- In a large metal bucket, bring water to a rolling boil using a portable gas stove.
- Submerge the wrapped pamonhas in the boiling water.
7- Boil:
- Cook the pamonhas in boiling water for about 40-60 minutes.
- They should become firm, and the husks turn a dull, pale yellowish-green.
8- Serve:
- Carefully remove the pamonhas from the boiling water and let them cool slightly.
- The pamonhas can be unwrapped and enjoyed warm, either with a fork or directly from the husk.
Prep Time: 30 minutes
Cook Time: 40-60 minutes
Total Time: Approximately 1.5 hours
Servings: Makes 10-15 pamonhas
Calories: Varied based on filling choice
Equipment:
- ๐ช Generic chef's knife
- ๐ชต Large wooden cutting board
- ๐ฒ Walita blender
- ๐ฅฃ Large plastic mixing bowls
- ๐ Rubber bands different colors for variety
- ๐ถ Small black pot
- ๐ฅ Portable gas stove/burner
- ๐ Red plastic spoon/spatula
- ๐ผ Metal bucket for boiling
- ๐ด Fork
Cooking Tips
- Use the clean inner husks for wrapping as they are more pliable.
- Different color rubber bands can be used to identify savory and sweet pamonhas before unwrapping.
- Adding hot oil to the corn masa is a traditional step that enhances flavor and texture.
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Canal do Gallo: https://www.youtube.com/@Canaldogallo
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