Humitas en Chala
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 55 mins
-
Servings
6 people
-
Calories
582 kcal
-
Cuisine
South American, Argentinian, Venezuelan
Humitas en Chala
Report
Traditional in Argentina, Bolivia, Chile, Ecuador, Venezuela and Peru, humitas is a dish of pre-Columbian origin that’s made from corn, tomatoes, and cheese.
Share:
Ingredients
- 20 ears corn , with their leaves
- ¼ cup butter
- 2 tablespoons neutral vegetable oil
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- 2 lbs tomatoes , peeled, seeded and finely diced
- ½ cup milk
- 2 red peppers , finely chopped
- 2 tablespoons paprika
- 3½ oz mozzarella , grated
- 3½ oz gruyere-type cheese , grated
- ½ cup parmesan , grated
- 1 teaspoon sugar
- 1 teaspoon oregano
- ½ teaspoon ground cinnamon (optional)
- 2 bay leaves
- salt
- white pepper
Add to Shopping List
Instructions
- Wash and peel the ears of corn without tearing their leaves. Cut strips about ¼ inch (0.5 cm) wide along the length of a few corn husks that will serve as ties for the humitas. Keep the rest whole. Set aside.
- Remove the corn from the cob using a grater or a sharp knife.
- Heat the oil and butter in a skillet over medium heat.
- Fry the onion for 1 minute, then add red pepper and garlic, and sauté until the onion is translucent.
- Add the tomatoes, paprika, oregano, cinnamon, salt and white pepper, and mix well.
- Fry for 15 minutes, stirring regularly.
- Remove from the heat, and add the corn, milk, cheese and sugar, and mix well.
- Place 2 corn leaves crosswise onto a work surface.
- Place 2 tablespoons of corn stuffing in the center.
- Wrap the contents as if they were bundles, and tie them with the corn strips cut for this purpose.
- Heat a large amount of salted water in a pot and add the 2 bay leaves.
- Place the humitas into the water, and boil for 30 minutes.
- Serve hot.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
