Our wine tastings at Anuva have just gotten a bit spicier! Diego has shared his family’s humita en olla recipe, of which he added his own special twist. If you are unaware of this typical Argentine dish, it’s basically a corn stew, and a tasty on at that! It comes from the northwest provinces of Argentina such as Salta and Jujuy. It can be eaten in many different ways, such as in an empanada or wrapped in a corn husk!
However the humita en olla is more of a stew that comes in a clay pot.
Depending on how you make it, this dish can have quite a kick. Which makes it a perfect match for another Salteña delicacy: Torrontés! If you’d like to experience this beautiful combination for yourself, I’ve included Diego’s very own recipe below, with some photos to help guide your cooking.
What you’ll need to get started (enough to make about 10 servings):
- 2.5 kg kernels of corn (about 20 cobs of corn)
- 3 cups of grated butternut squash
- 2 red bell peppers
- 2 green bell peppers
- 2 spring onions (only the green part)
- 2 medium-sized purple onions
- 200 grams of chimichurri mix
- 3 tbsp olive oil
- salt and pepper
- bunch of fresh basil
- 400 grams of grated parmesan cheese
- milk (as much as you prefer)
Now that you have all your ingredients, let’s get started! First step: cut the corn off the cob. If you don’t feel like cutting corn off of 20 cobs you can always used canned corn. Maybe not the freshest option but it’ll still taste good! You want to have the corn nice and creamy, so it’s best to chop it up using a food processor. Once you have all your corn chopped up, add a splash of milk and stir.
Now it’s time to chop up all your veggies. We’ll start with the bell peppers. Make sure to take out all the seeds and white parts to prevent the humita from being too acidic.
Now the purple onions and the green parts of the spring onions.
You’ll want to cut your bell peppers, spring onions and purple onions as small as possible. Again, it might be easier to cut them up first and then put them in a food processor.
Now it’s time to grate the butternut squash. Don’t forget to peel it first!
Now everything is chopped, and it’s time to start cooking! In a big pot throw in your 3 tbsp of olive oil and let it get cook on high temperature until it gets hot. Then throw in your onions, and bell peppers and sautee for about 5 minutes.
Meanwhile, if you are using the dry chimichurri powder (which you can find in a packet in the supermarket), you’ll need to add salt, pepper and enough olive oil to cover it by about half an inch. If you are making your own chimichurri you can use this recipe. Make sure not to be shy with the chili pepper, we like that spice!!
Now add your corn, grated butternut squash, and chimichurri. Add some more milk, more or less depending on how you like the texture. Once you start to see that its boiling, bring down the heat to about medium.
You’ve finished the hard part! Now we just have to wait for everything to cook. Stir every couple minutes or so for about 20-25 minutes. Make sure your basil leaves are washed and torn into little pieces and the parmesan cheese is grated. In the last five minutes add the basil and the cheese.
Then take the pot off the stove but leave it covered for another 5 minutes.
Now it’s time for the best part- the wine pairing!! A traditional dish from Salta, such as this humita, pairs beautifully with Salta’s flagship white wine, the Torrontés. The Torrontés is known for being a super aromatic wine, and the spices from the humita work wonders with those aromas. The Torrontés we chose for our taste-test was the Mairena Torrontés 2o13:
Let’s see Diego’s reaction:
Bite of humita…sip of torrontes…
There you have it, 2 thumbs up!!