BOLIVIAN HUMINTAS TO POT

 Grab your coffee and come have a snack in Bolivia with this sandwich made from corn or corn and steamed. The humita or huminta, is a traditional food of Andean America, and it has a pre-Columbian history that we can find in the origin of the Inca empire. Humintas are also known as humitas, chumales, choclotandas, corn tamales, wrapped, corn buns, pamonha in different parts of Latin America. You can find 3 kinds of huminta, although the dough is the same, the way it is cooked gives it a different flavor. You can find them steamed (in the pot), baked, and roasted (cooked on a stone).

Ingredients 

• 4 units of whole corn with chala 
• 50 grams of butter (1/4 cup) 
• 2 tablespoons of sugar 
• 1 tablespoon salt or to taste 
• 1 teaspoon of anise grain 
• Needed amount of cheese (1 cup or so) 
• Optional 1 tablespoon ground chili

Instructions 

1. Carefully remove the husks from the corn and reserve them for the filling. 
2. Remove the beard or hair from the corn, shell it by hand and reserve the kernels for cooking. 
3. Grind the corn in fuller, tacú or in a processor. Place in a container, add the sugar, salt and mix until everything is incorporated, then add the aniseed, melted butter and beat again until everything is incorporated. In the case that the mixture is very liquid, you can strain it a bit, the consistency should be like a porridge. 
4. Choose the largest husks and cut the thickest part of them, until it can be fully stretched, then place one on top of the other intersecting the widest parts (the largest and widest husk should go below and the smallest on top), place the filling in the center and grated or diced cheese on top of the mixture. 

Assembling the Humita: 

1. Bring the tips of the husks towards the center, leaving a few centimeters to give space for the mixture, then fold the sides towards the center and finally tie with a strip of husks and adjust so that the mixture does not escape. . 
2. Place the marlos in a pot, fill with water until it boils, then place the humintas in the water face up to prevent the filling from escaping, place the remaining husks on top of the water, without introducing them and boil for 40 – 60 min.

Notes

1. If this corn is not common or you cannot find it in your country, use the one you have on hand, but after grinding it let it rest in a colander covered with a fine kitchen towel so that some of the liquid drains off. 
2. Carefully remove the husks or leaves for later use. 
3. If you don't have a fuller, you can use a food processor or blender.

As always, I hope this post has been helpful and you have increased your cooking knowledge. If you are interested in learning more about the subject, I invite you to see the other posts we have on the subject, surely you will find one that interests you. and let me know which recipe you would like to know.