INGREDIENTS
- – 1 onion.
- – 1 crimson bell pepper.
- – 14 corn.
- – 200 grams of creamy cheese, contemporary or goat cheese.
- – Milk c/n (optionally available).
- – A handful of basil.
- – Sugar c/n.
- – 1 tbsp of cumin.
- – 1 tsp smoked paprika.
- – ½ tsp of floor chili.
- – ¼ tsp cinnamon powder.
- – Salt and pepper.
- – Impartial oil c/n.
- For the sauce:
- – 2 grated plum tomatoes.
- – ¼ of rocoto.
- – 1 inexperienced onion.
- – Corn oil c/n.
- – Wine vinegar.
- – Lemon.
- – Salt and pepper.
- Additional:
- – 200 g of buttock meat lower into strips.
The one which by no means fails, wealthy and with distinctive flavors: HUMITA EN OLLA.
PROCEDURE:
1. Chop the onion and bell pepper.
2. Warmth a pot and add oil c/n. Add the onion and bell pepper. Season with salt and pepper, decrease the warmth and allow them to prepare dinner for five to 10 minutes.
3. Grate the uncooked corn with a rough grater.
4. As soon as the greens are clear and barely golden, add the grated corn with all its juices, the seasonings and the milk (provided that the preparation may be very dry).
5. Cook dinner over low warmth for roughly 20 minutes, stirring now and again.
6. Flip off the warmth and add the cheese. Reserve.
7. For the sauce, combine all of the components and serve with the humita.
