Humita en cazuela gratinada al horno

Hello everybody, it's Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Humita en cazuela gratinada al horno. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Humita en cazuela gratinada al horno is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's easy, it is fast, it tastes delicious. Humita en cazuela gratinada al horno is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Humita en cazuela gratinada al horno, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Humita en cazuela gratinada al horno delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Humita en cazuela gratinada al horno is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Humita en cazuela gratinada al horno estimated approx 1 hora.

To begin with this recipe, we must prepare a few ingredients. You can have Humita en cazuela gratinada al horno using 7 ingredients and 10 steps. Here is how you can achieve it.

Comida del norte-oeste Argentino - Muy sabrosa, hecha a mi manera !!!!

Ingredients and spices that need to be Get to make Humita en cazuela gratinada al horno:

1. 2 choclos
2. 1 ají morrón rojo chico
3. 1 cebolla grande
4. 100 c/c leche
5. 2 cucharadas harina
6. 1 cucharadita comino
7. c/n queso de campo o fresco, mozzarella

Instructions to make to make Humita en cazuela gratinada al horno

1. Cocinar los choclos 5´ en caldo o agua hirviendo, desgranar
2. Lavar, eliminar el tronquilo, nervaduras y semillas del ají morrón, picar chiquito al igual que la cebolla
3. Rehogar la cebolla y el morrón dentro de una cacerola con un chorrito de aceite, una pizca de sal y el comino
4. Incorporar el choclo o maíz desgranado, cocinar unos minutos
5. Mixear, no debe licuarse, debe quedar con textura, pedacitos - pimienta recién molida y si les gusta una cucharadita de ají molido
6. Volcar la leche y las cucharadas de harina, cocinar unos minutos siempre revolviendo con cuchara de madera
7. Llenar las cazuelas de barro o cerámica hasta la mitad, poner los trocitos de queso, cubrir con más relleno
8. Llevar a horno precalentado a máximo aprox 10´
9. Servir caliente, decorar con una ramita de albahaca u hojitas picadas
10. Pueden hacer esta receta abriendo una lata de choclo cremoso y una lata de choclo en granos - Si no les gusta el comino reemplazar por una cucharadita de pimentón dulce (el de Cachi - Salta - Argentina es excelente)

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