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argentinian humita recipe.

 

🌽 Humita en Chala Recipe – Traditional Argentine Corn Delight

Discover the authentic Humita en Chala recipe — a traditional Argentine dish made from fresh corn, onions, cheese, and spices wrapped in corn husks. A comforting, naturally gluten-free South American favorite!

🧑‍🍳 About Humita en Chala

Humita en Chala is a classic Argentine corn dish made by grinding fresh corn kernels into a creamy mixture with onions, cheese, and spices, then wrapping it in corn husks (chala) and steaming until tender. It’s a beloved comfort food across Argentina, Bolivia, and Peru — similar to tamales but vegetarian and lighter.

📝 Ingredients

  • 6 fresh corn cobs (kernels grated or blended)
  • 1 medium onion, finely chopped
  • 2 tablespoons butter or olive oil
  • ½ cup milk or cream
  • 1 cup shredded cheese (queso fresco, mozzarella, or Parmesan)
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Corn husks (fresh or dried, soaked in hot water to soften)

👩‍🍳 Instructions

  1. Prepare the husks:
    Carefully remove corn husks, wash them, and soak if dry to make pliable.

  2. Cook the onion:
    In a pan, heat butter or oil. Sauté onions until soft and translucent.

  3. Make the corn mixture:
    Blend or grate the corn kernels. Add them to the pan with milk, paprika, cumin, salt, and pepper. Cook over medium heat until thickened (about 10 minutes).

  4. Add cheese:
    Stir in shredded cheese until melted and creamy.

  5. Assemble:
    Place 2–3 tablespoons of the mixture in the center of a husk, fold and tie with a strip of husk.

  6. Steam:
    Steam the wrapped humitas for about 30–40 minutes, or until firm and fragrant.

  7. Serve warm:
    Enjoy with a dollop of sour cream, salsa criolla, or a simple salad.

🍽️ Serving Suggestions

  • Pair with Argentine chimichurri or spicy tomato salsa.
  • Serve alongside grilled meats (asado) or a light salad.
  • Great for vegetarian dinner, picnic, or festive side dish.

🧊 Storage Tips

  • Refrigerate: Store leftover humitas (still wrapped) in an airtight container for up to 3 days.
  • Freeze: Wrap individually and freeze up to 2 months. Steam or microwave to reheat — no need to thaw.

❓ FAQs About Humita en Chala

Q1: What is the difference between Humita and Tamales?
Tamales use corn flour (masa harina) and are often filled with meat, while Humita en Chala uses fresh corn and cheese, creating a creamier texture.

Q2: Can I bake Humitas instead of steaming?
Yes! Wrap tightly and bake at 350°F (175°C) for 30–35 minutes until firm.

Q3: What cheese is best for Humita?
A mild melting cheese like mozzarella or queso fresco works best.

Q4: Can I make Humita en Chala vegan?
Absolutely — replace butter with olive oil and use plant-based milk and vegan cheese.

Q5: Which country is Humita en Chala from?
It’s most popular in Argentina, especially in the northwest, but versions also exist in Bolivia, Chile, and Peru.

🌍 Similar Recipes You’ll Love :

  1. Argentine Empanadas Recipe – Classic savory pastries with spiced fillings.
  2. Asado Recipe – Traditional Argentine barbecue feast.
  3. Locro Stew Recipe – Hearty corn and meat stew from the Andes.
  4. Choclo Corn Soup Recipe – Creamy Andean soup made from sweet corn.
  5. Provoleta Recipe – Grilled Argentine cheese with herbs and olive oil.

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