Humitas en Chala
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
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Cook Time
55 mins
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Total Time
1 hr 55 mins
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Servings
6 people
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Calories
582 kcal
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Cuisine
South American, Argentinian, Venezuelan
Humitas en Chala
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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.
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Ingredients
- 20 corn with their leaves, ears
- ¼ cup butter
- 2 tablespoons vegetable oil neutral
- 1 onion finely chopped, large
- 2 garlic crushed, cloves
- 2 lbs tomato peeled, seeded and finely diced
- ½ cup milk
- 2 red bell pepper finely chopped
- 2 tablespoons paprika
- 3½ oz mozzarella cheese grated
- 3½ oz gruyere cheese grated, type
- ½ cup parmesan , grated
- 1 teaspoon sugar
- 1 teaspoon oregano
- ½ teaspoon ground cinnamon (optional)
- 2 bay leaf
- salt
- white pepper
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
2 reviews
Excellent
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