CÓMO SE HACE HUMITA A LA OLLA - GLADYS OLAZAR
Recipe Information
Humita a la Olla
Cultural Context
Humita a la Olla is a traditional dish from the Andean region, particularly popular in Argentina. It reflects the indigenous heritage of using corn as a staple ingredient, often prepared during harvest festivals. This dish is a comforting blend of sweet and savory flavors, showcasing the versatility of corn in Latin American cuisine. Today, variations exist across different countries, with each region adding its unique twist to the classic recipe.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: cream cheese
Nutritional yeast provides a cheesy flavor with fewer calories.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is a healthier fat option.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk reduces calories while still providing moisture.
cornmeal
🥗Healthier: quinoa flour
💰Cheaper: all-purpose flour
Quinoa flour adds protein while all-purpose flour is more economical.
Begin by marinating pork with lemon juice, herbs, garlic, and chili powder for flavor.
Heat a skillet and cook the marinated pork until done, about 10-15 minutes, turning occasionally.
In a separate pot, heat some oil and add chopped onion to sauté until fragrant.
Add fresh corn kernels, grated from the cob, to the pot with the onion.
Incorporate roasted pumpkin into the corn mixture for creaminess.
Cook the mixture on low heat for about 20 minutes, stirring occasionally to prevent sticking.
If the mixture starts to stick, switch to a different pot to avoid burning.
Add broth or milk to loosen the mixture if it becomes too thick.
Finish by adding fresh green onion on top before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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