Receta de humitas chilenas

Humita chilena – Receta paso a paso

Si bien la humita o tamal de maíz fresco es elaborada en casi todos los países de América Latina, la palabra “humita” proviene del quechua “huminta”. Asimismo, la palabra “tamal” proviene del vocablo “tamalli” (pan envuelto) de la lengua náhuatl.

En Chile, además de preparar la humita envuelta en hoja del maíz y cocida en agua, también se cocina al horno sin hojas y en un recipiente de greda, como en esta receta.

Receta tradicional de humitas chilenas

3 de 45 votos
Categoría: platos principalesCocina: chilenaDificultad: Fácil
Porciones

5

porciones
Tiempo de preparación

1

hour 
Calorias

230

kcal

Aprende paso a paso cómo preparar unas exquisitas humitas chilenas: receta paso a paso con fotos y video.

Ingredientes

  • 8 choclos (mazorcas de maíz) frescos (rallar o moler sus granos)

  • ½ taza de leche

  • 4 cucharadas de mantequilla derretida

  • 2 cucharadas de azúcar

  • 2 huevos, ligeramente batidos

  • 3 cucharadas de crema líquida

  • Sal y pimienta

  • Azúcar flor (optativo)

Instrucciones

  • Precalentar el horno a temperatura media-alta (190°C).
  • En un bol colocar todos los ingredientes, excepto el azúcar flor y mezclar bien
  • Enmantequillar un recipiente de greda o fuente de horno y verter la mezcla. Si se desea, espolvorear la superficie con azúcar y hornear 30 minutos o hasta que la superficie esté ligeramente dorada. Servir muy caliente

Video

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