Savory Peruvian Humitas
These humitas are from Huánuco, in the central region of Peru. Serve them as appetizers with ají amarillo sauce, or as a snack with a steaming cup of coffee.
Serves: 18Hands-on: 30 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 40 corn husks
- 7 cups white corn kernels
- 2 large eggs
- ⅓ cup butter, softened
- ⅓ cup evaporated milk
- 1½ cups diced queso fresco
- 1 tsp. salt
- Put husks in a saucepan with boiling water for 3–4 minutes to soften. Drain and dry well before using.
- Process the corn kernels in a food processor. Transfer to a bowl. In another bowl, beat the eggs with the butter. Mix with the ground corn, and add the milk. It is important to keep the texture thick and creamy, like coarse mashed potatoes. Add queso fresco and salt.
- Working with 2 corn husks at a time, place them on the table with the wide sides overlapping. Place 2 tablespoons of the mixture in the middle. Fold the long sides inward first, and then the short sides. Tie with string to enclose the filling.
- Have a kettle with boiling water ready. Place the humitas standing side by side, vertically in a saucepan, and add the boiling water halfway up the humitas. Put the lid on and boil for 35 minutes over high heat.
- Turn off the heat and let cool in the saucepan. Serve.