Authentic Argentine Humita en Chala Recipe

Ingredients

  • 12 Fresh corn on the cob
  • 1 Large onion, finely chopped
  • 1 Red bell pepper, finely chopped
  • 2 Garlic cloves, minced
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 cup Fresh basil leaves, finely chopped
  • 1 cup Grated cheese (optional)
  • 1/2 cup Full cream milk
  • Salt and Pepper, to taste
  • 2 tablespoons Olive oil

Steps and instructions

  1. Carefully remove the husks from the corn, trying to keep each husk whole as they will be used later. Clean the husks and set aside.
  2. Grate the corn kernels off the cob into a large bowl.
  3. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and cook until softened.
  4. Add the minced garlic, cumin, and paprika to the saucepan, and cook for a couple more minutes.
  5. Add the grated corn, chopped basil, salt, and pepper to the saucepan. Mix well and cook for about 10 minutes, stirring occasionally.
  6. Add the milk and optional cheese to the corn mixture, and stir until well combined.
  7. Remove the saucepan from the heat and let the corn mixture cool for a few minutes.
  8. Take one of the reserved corn husks and place a spoonful of the corn mixture in the center. Fold the husk over the filling and tie with kitchen string to secure. Repeat this step with the remaining corn husks and filling.
  9. In a large pot, steam the filled corn husks for about 20 minutes, or until the filling is firm.
  10. Remove the humitas from the pot and let them cool for a few minutes before serving.

Tools for making

  • Cutting board - Used for chopping the onion, red bell pepper, and basil.
  • Knife - Essential for cutting the onion, red bell pepper, and basil, as well as removing the corn kernels from the cob.
  • Large bowl - Used for grating the corn kernels off the cob.
  • Saucepan - Used for cooking the onion, red bell pepper, garlic, and corn mixture.
  • Spoon - Used for stirring the corn mixture while cooking.
  • Kitchen string - Used for tying the filled corn husks to secure the filling.
  • Large pot - Used for steaming the filled corn husks.
  • Kitchen knife - Used for removing the husks from the corn.

Recipe variations

  • Add cooked and crumbled bacon to the corn mixture for a smoky flavor.
  • Replace the grated cheese with crumbled feta cheese for a tangy twist.
  • Include diced green chilies or jalapenos for a spicy kick.
  • For a vegetarian option, omit the cheese and add some cooked black beans or chickpeas to the corn mixture.
  • Enhance the flavor by adding chopped fresh herbs such as cilantro or parsley.
  • Experiment with different spices like chili powder, smoked paprika, or coriander for unique flavor profiles.
  • Instead of steaming, grill the filled corn husks for a charred and smoky taste.
  • For a gluten-free version, use corn flour or masa harina instead of all-purpose flour.
  • Try using different types of cheese such as Monterey Jack, queso fresco, or shredded mozzarella.
  • Add a dash of hot sauce or squeeze of lime juice to the corn mixture for added zing.

Recipe overview

Get ready to experience a traditional dish from South American cuisine - Humita en Chala. This recipe is a delightful blend of fresh corn, aromatic herbs, and spices, all wrapped up in corn husks and steamed to perfection. The result is a delicious and satisfying meal that can be enjoyed at any time of the day. This dish requires a bit of preparation, but it's well worth it. You'll start by grating fresh corn off the cob and sautéing it with onions, bell peppers, and spices. Then, this mixture is wrapped up in the corn husks and steamed until firm. We've also included an optional ingredient - cheese, which adds a wonderful creaminess to the filling. Whether you're familiar with South American food or trying it for the first time, this Humita en Chala recipe will undoubtedly captivate your palate. Get ready to roll up your sleeves and delve into the flavors of South America!

Common questions

  1. Can I use frozen corn instead of fresh corn?
  2. Yes, you can use frozen corn as a substitute for fresh corn in this recipe. Just make sure to thaw it before grating.
  3. Can I use different herbs instead of basil?
  4. Yes, you can use other herbs such as cilantro or parsley if you prefer. It will add a different flavor to the dish.
  5. Can I omit the cheese?
  6. Yes, you can omit the grated cheese if you prefer a dairy-free version or simply don't want to use it.
  7. Can I add other vegetables to the filling?
  8. Absolutely! You can experiment with adding other vegetables like diced zucchini, carrots, or even spinach to the filling to customize the recipe to your liking.
  9. How do I know when the filling is firm enough?
  10. The filling should be firm and hold its shape when cooked. You can test it by gently pressing on one of the humitas - it should not feel too soft or mushy.
  11. Can I make humitas in advance?
  12. Yes, you can make the humitas in advance. Once cooked and cooled, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them before serving.

Serving dishes and utensils

  • Large saucepan - Used for cooking the corn mixture.
  • Large bowl - Used for grating the corn kernels off the cob.
  • Kitchen string - Used for tying the filled corn husks before steaming.
  • Steamer pot - Used for steaming the humitas.
  • Knife - Used for finely chopping onion, red bell pepper, and basil leaves.
  • Grater - Used for grating the corn kernels off the cob.
  • Spoon - Used for stirring the corn mixture.
  • Spatula - Used for mixing the ingredients in the saucepan.
  • Measuring cups and spoons - Used for accurate measurement of ingredients.

Origin stories

Humita en Chala is a traditional dish that hails from the Andean region, with its roots firmly planted in the ancient Incan civilization. The Incas were master farmers, and corn was one of the most important crops in their agricultural repertoire. The Incas would often feast on humitas during their religious festivals and important ceremonies. This humble dish, made primarily from corn, was cherished due to the deep spiritual significance the Incas attributed to maize. Consequently, the tradition of making humitas was passed from generation to generation, surviving the test of time. Today, this dish is a staple in many Latin American countries, including Argentina, Bolivia, Chile, Ecuador, and Peru, with each region adding its unique twist to the recipe. It's fascinating to imagine that every bite of Humita en Chala connects us to the rich cultural tapestry of the Incan empire that thrived thousands of years ago.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.