Humitas

Brenda Villagomez
Humitas and tamales are sibling preparations that arise from two cultures of Latin America: the Andean and the Mesoamerican. Like tamales, humitas have many varieties. It is said that their name comes from the Quechua word humint’a, which means ball or mass of corn. They are usually made with fresh corn or choclo, which gives them a slightly sweeter flavor, in addition to being smaller than tamales. Humitas are dressed and filled according to the region, but here we leave you a delicious recipe with cheese, traditional from the cattle-raising regions of Peru.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 ears white corn, or choclo, with husks
  • 3/4 cups butter, melted
  • 4 egg yolks
  • 1/4 cups Cotija cheese, Paria (Peru) or Ocosingo (Chiapas)
  • 1/4 cups sugar
  • 1 tablespoon salt
  • 4 egg whites
  • corn husk
  • water, hot
  • 1 cup Ocosingo cheese, in strips, for filling
Preparation
1h
30 mins
Low
  • Remove the kernels from the corn using a knife and blend the grains gradually in a food processor. You should obtain a creamy and smooth paste.
  • Place the corn paste in a bowl and add the melted butter, egg yolks, grated cheese, sugar, and salt. Mix until combined. Set aside.
  • Beat the egg whites until stiff peaks form; that is, when the whites are frothy, firm, and hold peaks on the beaters.
  • Gently fold the whipped egg whites into the previous mixture gradually, as this will help the humitas have a fluffy consistency and smooth texture.
  • Soak the fresh corn husks in hot water for a few minutes, just enough to make them flexible. Drain.
  • To form the humitas: Take two soaked fresh corn husks to form a kind of canoe by bringing the wider sides together, add a bit of the mixture and fill with strips of cheese. Close by bringing the husks together and folding the thinner ends toward the center. Tie with a strip of corn husk and close to form a small bag. Repeat until you finish the filling.
  • Place the humitas in a steamer or tamalera, remember to place fresh choclo leaves on top before covering. Cover and cook for 30 minutes over medium-low heat, making sure the steamer doesn't lose water; the fresh corn husks will give it all the flavor. Once ready, remove from heat and serve immediately. Serve with coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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