Andean Humita En Chala Recipes
UCHUCUTA SAUCE (ANDEAN GREEN HERB AND CHILE SAUCE)
Uchucuta means ground chiles in the Quechua language. The main ingredients in a traditional sour and spicy sauce include the hard-to-find Peruvian huacatay and other wild herbs. I have improvised without them, using mint, cilantro, oregano, tarragon and parsley. If you can ever find huacatay, add a handful to the other herbs as today's Peruvians do. This delicious sauce may be spooned over eggs, grilled or roasted meats, and even grilled vegetables. I even love it on boiled potatoes. It lasts well in the refrigerator for 3 days. Extra sauce may be frozen for a month.
Provided by Madhur Jaffrey
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Wash the parsley, cilantro, oregano, mint and tarragon in deep water. Lift out of the water but leave some clinging to the leaves. Put in a blender with the lime juice, 4 tablespoons water, the chiles and the feta. Blend, pushing down with a rubber spatula as needed.
- When you have a smooth blend, add the peanut butter and salt. Blend again to mix thoroughly. Check the balance of salt, heat and sourness. Add more herbs, chiles or lime juice if needed.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 328 milligrams, Sugar 4 grams, TransFat 0 grams
ANDEAN HUMITA EN CHALA
Provided by Francis Mallman
Categories Milk/Cream Food Processor Onion Vegetable Side Bake Sauté Vegetarian Corn Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium heat. Sauté onion until soft (do not let it brown), about 8 minutes. Remove from heat and set aside.
- Cut around base of each ear of corn and gently remove husks whole. Reserve husks. Brush silk off ears.
- Grate kernels off corncobs into medium bowl, or slice off and pulse in processor to rough purée. Season with salt and pepper. Mix in cooked onions, milk, and red pepper flakes. Chill mixture until firm.
- Preheat oven to 350° F. To assemble 1 humita, choose a thinner, more flexible inner husk and tie thin end into knot. Split up to knot and set aside to use as tie. Lay 2 of widest husks side by side (narrow ends at top and bottom), overlapping a few inches to form rectangle. Spoon 1/4 cup filling into center, then fold sides over to cover filling. Fold in top and bottom to make enclosed rectangular package. Tie crosswise with knotted husk. Repeat with remaining filling and husks. Place finished humitas on baking sheet and bake until heated through, about 15 minutes.
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Humita (from Quechua humint'a) is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo …
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