{"id":76415,"date":"2022-04-13T06:30:01","date_gmt":"2022-04-13T10:30:01","guid":{"rendered":"https:\/\/www.eldiario.net\/portal\/?p=76415"},"modified":"2022-04-13T06:30:01","modified_gmt":"2022-04-13T10:30:01","slug":"queso-humacha","status":"publish","type":"post","link":"https:\/\/www.eldiario.net\/portal\/2022\/04\/13\/queso-humacha\/","title":{"rendered":"Queso humacha"},"content":{"rendered":"

Siguiendo la tradici\u00f3n cat\u00f3lica de no comer carne en Semana Santa, el chef Alexander Ayala sugiere uno de los platillos m\u00e1s consumidos en estas fechas. Se trata del queso humacha, una receta t\u00edpica pace\u00f1a, que lleva como ingredientes queso, choclo, papa, aj\u00ed amarillo, habas, leche y hojas de huacatay. El nombre de esta hierba es de origen quechua que crece en nuestro pa\u00eds en forma silvestre y se cultiva desde tiempos inmemoriales, tanto en Bolivia como en la costa del Per\u00fa, y en la sierra y selva de ambos pa\u00edses. Actualmente, se cultiva tambi\u00e9n en los Estados Unidos, otros pa\u00edses de Sudam\u00e9rica y algunas naciones europeas.<\/p>\n

Su aroma es muy penetrante, mezcla de menta, albahaca, lim\u00f3n y estrag\u00f3n. Los responsables de su perfume son unos min\u00fasculos puntitos naranjas, ubicados sobre los bordes de las hojas, donde se concentran sus aceites esenciales. Esta hierba le da un sabor muy especial a la receta que compartimos hoy en la revista.<\/p>\n

Insumos\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n

Habas 2 tazas<\/p>\n

Queso\u00a0 1\/2 kg<\/p>\n

Leche 1 taza<\/p>\n

Caldo de verduras 1\/2 taza<\/p>\n

Perejil picado 2 cdas.<\/p>\n

Papas 6 unidades<\/p>\n

Huacatay 1 ramita<\/p>\n

Cebollas 2 unidades<\/p>\n

Aj\u00ed amarillo 1 taza<\/p>\n

Choclos 6 unidades<\/p>\n

Sal c\/n<\/p>\n

Comino c\/n<\/p>\n

 <\/p>\n

Elaboraci\u00f3n<\/strong><\/p>\n

PASOS:<\/p>\n

En una olla hacer cocer las papas. Pelar. Aparte dejar cocer las habas peladas hasta que est\u00e9n tiernas. Cortar el queso en l\u00e1minas. Reservar.<\/p>\n

Preparar un ahogado con cebolla, perejil y aj\u00ed, sazonar. Reservar. Agregar las habas, el caldo, la leche, las papas cortadas en 2, y el queso cortado en l\u00e1minas, dejar hervir unos minutos, revolver con cuidado para que el queso no se deshaga. Rectificar saz\u00f3n.<\/p>\n

Servir caliente acompa\u00f1ado con choclo y con hojitas de huacatay.<\/p>\n

Instagram: Alexander con sabor<\/strong><\/p>\n

Facebook: Alexander con Sabor<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a>
CHEF ALEXANDER AYALA<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Siguiendo la tradici\u00f3n cat\u00f3lica de no comer carne en Semana Santa, el chef Alexander Ayala sugiere uno de los platillos m\u00e1s consumidos en estas fechas. Se trata del queso humacha, una receta t\u00edpica pace\u00f1a, que lleva como ingredientes queso, choclo, papa, aj\u00ed amarillo, habas, leche y hojas de huacatay. El nombre de esta hierba es […]<\/p>\n","protected":false},"author":1,"featured_media":76416,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-76415","post","type-post","status-publish","format-standard","has-post-thumbnail","category-femenina"],"acf":{"antetitulo":""},"yoast_head":"\nQueso humacha - El Diario - Bolivia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.eldiario.net\/portal\/2022\/04\/13\/queso-humacha\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Queso humacha - El Diario - Bolivia\" \/>\n<meta property=\"og:description\" content=\"Siguiendo la tradici\u00f3n cat\u00f3lica de no comer carne en Semana Santa, el chef Alexander Ayala sugiere uno de los platillos m\u00e1s consumidos en estas fechas. 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