{"id":751,"date":"2023-01-19T11:14:14","date_gmt":"2023-01-19T16:14:14","guid":{"rendered":"http:\/\/localhost\/blogchullos\/?p=751"},"modified":"2023-01-19T11:14:14","modified_gmt":"2023-01-19T16:14:14","slug":"huatia-cusquena","status":"publish","type":"post","link":"https:\/\/www.chullostravelperu.com\/blog\/huatia-cusquena","title":{"rendered":"Huatia Cusque\u00f1a"},"content":{"rendered":"

\"HUATIA<\/h1>\n

Huatia Cusque\u00f1a<\/strong><\/span><\/h1>\n

Un exquisito majar con una milenaria forma de cocinar los alimentos, cocinar con sabor a tierra, en este blog te compartimos el secreto para preparar paso a paso la Huatia Cusque\u00f1a<\/p>\n

\u00bfQu\u00e9 es la Huatia?<\/strong><\/span><\/h3>\n

La huatia o guatia es un platillo variado, lo que lo hace mas interesante es su autentica forma del preparado, es decir la \u201ct\u00e9cnica culinaria\u201d, en forma de \u201chorno\u201d construidos con K\u2019urpas trozos de adobe (una pieza de construcci\u00f3n de masa de barro (arcilla y arena)<\/p>\n

\u00bfCu\u00e1l es el origen de la Huatia?<\/strong><\/span><\/h3>\n

El cronista occidental Francisco de \u00c1vila fue el primero en hablar de la Huatia en el a\u00f1o 1600, al recopilar mitos del pueblo de Huarochiri en la Sierra de Lima. Watya Quriq (recogedor de watya) hijo del poderoso Pariaqaqa, se alimentaba de papas asadas la cual era calentada en la tierra llamadas \u201cHuatias o Huatiyas\u201d \u00a0raz\u00f3n por la cual se oficializo con ese nombre.<\/p>\n

 <\/p>\n

\u00bfC\u00f3mo se prepara la Huatia al estilo cusque\u00f1o? <\/span><\/strong>Paso a paso<\/strong><\/span><\/h2>\n

Para poder preparar este manjar requerimos el horno y los ingredientes correctos.<\/p>\n

Construir el Horno<\/strong><\/span><\/h3>\n

\"HORNO<\/p>\n

<\/i><\/span> Buscaremos el terreno apropiado: Para ello buscaremos un lugar al aire libre o bastante tierra, y seleccionaremos las K\u2019urpas, de diferente tama\u00f1o.<\/p>\n

<\/i><\/span> Realizaremos un peque\u00f1o hoyo en forma circular.<\/p>\n

<\/i> <\/span>Empezamos a construir el Horno: Colocaremos las Kurdas en la circunferencia, dejando un espacio para la puerta. Colocaremos las mas grandes en la base, las m\u00e1s peque\u00f1as en la c\u00fapula, el horno debe quedar en forma ovalada (para conservar el calor) y la puerta la realizaremos en forma de arco, finalmente con los trozos mas peque\u00f1os y un poco de tierra nos aseguraremos de haber cerrado todos espacios posibles.<\/p>\n

Los ingredientes Correctos<\/strong>:<\/span><\/h3>\n

Existe una variedad de ingredientes que puedes elegir, pero sin duda no deben faltar la papa andina, oca, haba, camote. Puedes agregar los que m\u00e1s te apetezcan.<\/p>\n

La Preparaci\u00f3n: <\/strong><\/span><\/h3>\n

<\/i><\/span> Tenemos que calentar el horno: colocaremos le\u00f1a, ramas o hiervas secas en el interior del horno. Este tiene que estar de color rojo vivo por dentro, y de color gris\u00e1ceo por fuera, entonces ya esta listo para ser usado.<\/p>\n

<\/i><\/span> Sacaremos las ramas y le\u00f1a que no se quemaron (dejaremos el carb\u00f3n dentro).<\/p>\n

<\/i><\/span> Con mucha delicadeza haremos un peque\u00f1o hoyo en la cima de nuestro horno, lo suficiente para poder introducir nuestros ingredientes.<\/p>\n

<\/i><\/span> Colocaremos los ingredientes de acuerdo al tiempo de cocci\u00f3n (del mayor al menor) a medida que destruimos con cuidado partes del muro.<\/p>\n

<\/i><\/span> Una vez tengamos todos los ingredientes dentro, destruiremos por completo nuestro horno, asegur\u00e1ndonos que cubran todos los ingredientes.<\/p>\n

<\/i><\/span> Con un palo grueso tenemos que romper todas las K\u2019urpas, para que libere el calor, y lo cubriremos con bastante tierra.<\/p>\n

<\/i><\/span> Esperaremos unos 25 minutos aproximadamente (podemos ir escarbando y corroborar el grado de cocci\u00f3n de los ingredientes)<\/p>\n

<\/i><\/span> Una vez corroboremos que est\u00e1n cocidos empezaremos a desenterrar todos los ingredientes, tan pronto sea posible evitando da\u00f1ar los alimentos y los colocaremos dentro o encima de una tela, para quitar la tierra. Nos ayudaremos de herramientas (picos, palas, entre otros) para remover la tierra. Ser\u00e1 muy divertido ya que participaran todos, de seguro que muchos de quemaran las manos es parte de la alegr\u00eda familiar o amigos. En ese momento se puede sentir el aroma de la huatia.<\/p>\n

<\/i><\/span> Finalmente disfrutaremos de nuestra riqu\u00edsima Huatia, lo acompa\u00f1aremos con queso, cremas o lo que mas gustes. La huatia tiene que consumirse caliente. No es necesario cubiertos, y es completamente normal tener las manos cubierta de tierra.<\/span><\/p>\n

Cuando Preparar la Huatia Cusque\u00f1a:<\/strong><\/span><\/h2>\n

Por lo general en Cusco se prepara entre Mayo y Julio, que coincide con la temporada de secas y las fiestas del Cusco<\/a>.<\/p>\n

\"HUATIA\"<\/p>\n

Huatia o Pachamanca \u00bfEs lo mismo?<\/span><\/h2>\n

Ambos modos de preparaci\u00f3n son similares, sin embargo existen algunas diferencias:<\/p>\n

<\/i><\/span> Las huatias son hornos hechos de adobe y La Pachamanca es hoyo en la tierra, que tiene por base piedras precalentadas para la cocci\u00f3n<\/p>\n

<\/i> <\/span>Las huatias tienen contacto directo con la tierra y en la Pachamanca<\/a> los ingredientes est\u00e1n cubiertos con hojas, piedras y finalmente tierra.<\/p>\n

<\/i> <\/span>La huatia es una t\u00e9cnica que ha logrado prevalecer sin muchas modificaciones, mientras que la Pachamanca ha adoptado y evolucionado teniendo diferentes modos de preparaci\u00f3n (Tradicional y Moderna)<\/p>\n","protected":false},"excerpt":{"rendered":"

Huatia Cusque\u00f1a Un exquisito majar con una milenaria forma de cocinar los alimentos, cocinar con sabor a tierra, en este blog te compartimos el secreto para preparar paso a paso la Huatia Cusque\u00f1a \u00bfQu\u00e9 es la Huatia? La huatia o guatia es un platillo variado, lo que lo hace mas interesante es su autentica forma […]<\/p>\n","protected":false},"author":1,"featured_media":19342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nHuatia Cusque\u00f1a | Pasos para hacer una huatia Cusque\u00f1a |<\/title>\n<meta name=\"description\" content=\"Tenemos que calentar el horno: colocaremos le\u00f1a, ramas o hiervas secas en el interior del horno. 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