Humita in pot, traditional tucuman preparation

Hello, my dear friends, today I welcome you with a recipe for humita en olla that will remain forever in your hearts! How are those kitchens going? Welcome to a new post from Paulina Cocina! Have you been missing making something different than your usual? The dish I bring you today fills that void in your stomachs and in your hearts.

Let's start from the beginning. If I want to convince you to make this humita recipe in a pot, we have to know what we're talking about. Humita is a recipe that originated in the Peruvian Andes and spread to many places in Latin America. It's basically a corn paste .

There are several versions, depending on the region. The base remains the same, but the things added to it are changed: some have meat, others don't... Some have cow's cheese, others goat's cheese... And so on in various details.

About this recipe for Humita en Olla

What is the difference between humita and tamale? 

Humitas are similar to tamales in one very simple way: they're made with a corn base . However, there's a very big difference between the two: pot-cooked humitas are prepared with tender corn pulp , while tamales are made with corn flour.

The magic of this humita in a pot is its creaminess; it's perfect for cold days! It 's also quick to make . In less than 20 minutes, you'll have a delicious dish that surpasses any other meal you could order over the phone.

Today's recipe is a classic from northern Argentina, specifically Tucumán. There are two ways to cook it: humita en olla (in a pot) and chala (in a chala). Why did we choose the humita en olla recipe? Because it's the one you'll be inspired to make. It's easier, and you have no excuses. 

Version of humita in chala

If you want to prepare humita en chala, I'll tell you quickly what you have to do:

1. At the beginning, when you are peeling the corn, save the husks because you will need them. 
2. Follow the humita recipe below, but let it thicken a little more. Oh, and don't add the cheese; we'll add that later.
3. You have to let the mixture rest a little in the refrigerator so that it is easier to put together.
4. To assemble: Arrange 2 husks in a cross shape, one on top of the other. In the center, where the husks meet, place 2 tablespoons of the humita mixture. Place a slice of cheese on top. Close it with a piece of string and set aside until you've assembled everything.
   This is a matter of practice; don't be upset if it doesn't turn out right the first time. Keep trying until you find a way to keep the filling from escaping!
5. Heat a pot with 3 inches of water. Place the humitas inside, snugly covering all the spaces. Cover and cook over medium heat for another 15-20 minutes.

5 tips for preparing perfect humita

Although humita is a very simple preparation, it's good to keep several things in mind before making it so we do it right from the start!

1. Control the heat: if it's really low, even better. It doesn't matter if it takes longer, but it can't burn. Once it burns, it should be discarded because the entire dish takes on that flavor, and there's no turning back.
2. The squash is optional; if you don't want to add it, that's fine. But it adds a creaminess we can't get otherwise. You can substitute it with mashed potatoes.
3. Seasonings: to taste. Just like the herbs, you can customize your humita recipe however you like.
4. The Argentine humita recipe doesn't, under any circumstances, contain meat. Traditional humita is just corn with bits and pieces. But if you want to use it with meat, like this roasted meat , it's delicious, so I highly recommend it!
5. If the humita dries out too much, you can lighten the mixture with a little cream or milk.

It's much easier than you had in mind, right? Try it, friends. You'll love it!

Humita en Olla Recipe Step by Step

Ingredients

• 12 corncobs
• 2 Green onions
• 1 red bell pepper
• 1 onion
• 1 tomato 
• 1 small pumpkin
• Fresh herbs to taste
• 400 gr of fresh cheese
• 1 tablespoon of sugar
• Salt
• Pepper
• Nutmeg
• ½ cup olive oil

Step by step to make humita in a pot

1. Grate or shell the corn and then blend. It should resemble a cream. Set aside.
2. Cook the pumpkin and puree it. Set aside.
3. Heat the olive oil in a saucepan and add the finely chopped onion and bell pepper. Cook until the onion is translucent. Add the diced tomato and finely chopped green onion. Season with salt and pepper and reduce the heat to low.
4. Add the crushed corn and cook for 5 minutes. Add the pumpkin puree, a tablespoon of sugar, and season with salt and pepper to taste.
5. Cook over low heat until thickened, about 10 more minutes. If it becomes too dry, add a little milk.
6. Once ready, remove from heat and mix with cubed fresh cheese until melted.
7. Serve in casseroles with spring onions or chives on top.