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 Humita en Chala (Corn Appetizer)
     15 pieces fresh corn on the cob  1/2 cup milk
     sugar (as desired)  cinnamon (as desired)
     2 tablespoons veal fat (grasa de pella)  1 medium onion
     1 hot chili  2 tomatoes
     2 teaspoons sweet pepper  salt (as desired)
     ground black pepper  
Humita en Chala (Corn Appetizer)
Remove corn from husks and grind, or grate them. Place in a pot and add milk, sugar, cinnamon, salt and pepper to taste. Mix well.
Heat fat in a skillet and fry slightly one chopped onion until translucent.
Chop finely the chili, tomatoes and sweet pepper and add to pot.
Season with salt and pepper and fry for 10 minutes.
Combine this mixture with the corn and cook on low heat for a few minutes, stirring constantly to allow some of the liquid to evaporate. Remove from heat and let cool.
Rinse and dry well the corn husks. If they are dried, soak them in hot water until they become softer.
How to make the humitas: Put one corn husk on a flat surface, and put another on top, but in the opposite direction. Place in center 2 tablespoons of the mix and wrap the humita. Tie with a string made from corn husks.
Cook in boiling water with salt for 2 hours.
 Categories:  Argentine, Appetizers
 Estimated Serving:  15
 Estimated preparation time:  180 min.
 Language:  English
 Shared by:  AnaPau    2010/01/07
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