Total time: 4 hours. Quantity: 10 people.
Peruvian recipe of the Humitas.
Humitas are a sample of the richness that our ingredients have at the moment of preparing them. Its flavor and texture are a living sample of our Peruvian gastronomy, and it is part of one of the great meals that our cuisine has. Its preparation is 100% homemade,
Let's see how to prepare it!
Ingredients:
- 2 kg of corn peeled in cloves.
- ½ kg of cheese or quesillo.
- ¼ of vegetable oil.
- 3 tablespoons of ground garlic.
- Seasoning "Ají-no-moto", also known as Umami.
- 25 pancas to wrap (take from the same corn).
- 1 jar of bottled milk.
Recipe procedure.
- Grind the peeled corn in cloves and keep it in a container (to grind it you will need a hand mill).
- Make a dressing by adding vegetable oil, and freshly ground garlic (this will be done separately in another pot); then add all the contents of the jar of milk. Stir to make a single mixture.
- In this preparation, add the "masa de los choclos" (from procedure one), and season it with Umami seasoning. With a wooden spoon we move from one side to the other, to make a single mixture.
- We taste test, and make sure that our dough is well thickened and has a good flavor.
- In a separate space; we wash the pancas, with hot water), Then we begin to add inside each panca a quantity of dough, and a long strip of cheese or quesillo.
- We wrap it, and tie each humita in a permanent way, to be able to cook it for an hour.
- For this; we place it inside a pot, and let it boil (add water up to the surface so that it covers all the humitas). We let it simmer. This will take approximately 30 minutes.
- Once ready, let it cool, and serve with onion bramble.
 |
| Peruvian recipe of the Humitas. |
Note: The dough of the humitas should be consistent and very thick. The milk in the preparation should be calculated so that it does not interfere with the flavor of our food.