Humita en Chala: Receta Tradicional | Paso a Paso

cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water reduces cost.

baking powder

🥗Healthier: baking soda

💰Cheaper: self-rising flour

Baking soda can be used for leavening.

Remove the corn husks from the corn and set aside for wrapping the humitas.

Grate the corn using a homemade grater.

Scrape any remaining corn from the cob with a knife to avoid wasting any.

Cut the zapallo plomo, peel it, and then grate it.

Dice the onion and red bell pepper.

Heat oil in a dry pot and add the diced onion.

Sauté the onion for about 8 minutes until translucent.

Add the diced red bell pepper and cook for an additional 2 minutes, stirring to prevent burning.

Add salt, pimentón, and a little comino to the sautéed vegetables and mix well.

Remove from heat and add the grated corn and zapallo to the vegetable mixture, stirring to combine.

Let the mixture cool before filling the humitas.

Prepare the corn husks by doubling them for sturdiness.

Fill each corn husk with the mixture, adding diced cheese as desired.

Fold and secure the husks to enclose the filling, similar to tamales.

Place the humitas in boiling water with added salt and cover the pot.

Boil for 30 minutes, then remove and let drain before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens