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.
Paria cheese is a semi-aged cheese produced in the Peruvian highlands and is mostly made from cow's milk. You can substitute it with Cotija or Ocosingo cheese.
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