Humitas de Bondiola Desmenuzada a la Parrilla - Receta de Locos X el Asado

bondiola

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Inject the bondiola with a mixture of beer, garlic, honey, and butter for moisture and flavor.

Season the bondiola with salt and black pepper.

Sear the bondiola on the grill for about 7 minutes on each side over high heat until crispy and smoky.

Wrap the bondiola in aluminum foil and return it to the grill to cook for about 1 hour.

While the bondiola cooks, heat oil in a large pan and add chopped onion and red bell pepper, cooking slowly until translucent.

Add minced garlic and jalapeño to the pan and continue cooking until the vegetables are tender.

Once the vegetables are tender, season with salt and black pepper, then add grated zucchini and corn to the mixture.

Season the corn mixture with crushed chili and dried herbs, and cook until the corn is tender, about 15 minutes.

Remove the corn mixture from heat and mix in grated cheese and fresh basil.

Prepare bamboo leaves for wrapping; place two leaves on top of each other, add a spoonful of the corn mixture, and a few cubes of cheese in the center.

Fold the leaves over the mixture to form a packet, securing it with kitchen twine if necessary.

Place the packets on the grill to heat and melt the cheese, cooking until the leaves are slightly charred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens