Humintas at the Pot are a classic Bolivian dish of Valluno origin. Its preparation, based on corn and seasonings, requires patience and dedication, but the final result is a comforting delight perfect for sharing on a special afternoon.
In a pot over high heat, combine the ground ají and water.
Then, add the butter and cook for a few minutes.
Once it boils, remove from the heat and mix with the ground corn.
Add sugar, salt, anise, and cinnamon to taste, stirring constantly.
The humintas prepared in husks are then cooked over low heat for 45 minutes.
Enjoy them hot.
Humintas at the Pot
Ingredients
4 cups of Tender ground corn
¼ cup of Ground Colorado ají
1 cup of Butter
1 cup of Boiling water
1 tablespoon of Salt
2 tablespoons of Sugar
5 Fresh quesillos
1 teaspoon of Whole anise seeds
Preparation
Step 1 : In a pot over high heat, add the ground ají with one cup of water and let it cook until the water has evaporated.
Step 2 : Then, add the cup of butter and cook for about five minutes.
Step 3 : Once the ají boils, remove from heat and mix with the four cups of ground corn.
Step 4 : Quickly add the sugar, salt, anise, and cinnamon (if desired), stirring constantly.
Step 5 : Take two husks and place one over the other at the wide ends.
Step 6 : Place one or two spoonfuls of dough along with a slice of quesillo in the center, then close by folding the top first, then the bottom, and finally the sides.
Step 7 : Fold again in half and tie with a strip.
Step 8 : Repeat this process with all the humintas.
Step 9 : In the pot where the humintas will be cooked, place two rows of corn silk, cover with a few husks, and add boiling water just to cover the first row of silk.
Step 10 : Place the humintas on top, cover again with husks, and cook over low heat for about forty-five minutes.
Step 11 : To check if they are ready, you can place a potato inside the pot.
Step 12 : When the potato is cooked, the humintas will also be ready.
Step 13 : Serve them very hot.
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