Starters
Baked Bolivian humintas
Tender corn cakes with cheese wrapped in their own husk.
VegetarianGluten-free
Ingredients
- 8 tender corn cobs with their husks
- 200 g of fresh cheese in cubes
- 100 g of lard or butter
- 2 tablespoons of sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 1 teaspoon of ground yellow chili (optional)
- 50 g of milk if the dough is dry
Step-by-step
Using a different robot? Switch it here:
- Strip the kernels from the corn and set aside the large clean husks.
- Grind the stripped corn 40 sec/speed 7 until a coarse paste.
- Add lard, sugar, salt, cinnamon and chili and mix 30 sec/speed 4.
- If the dough is too thick add the milk and mix 10 sec/speed 3.
- Place two crossed husks, add dough and a cube of cheese in the center.
- Wrap forming a package and tie with strips of husk.
- Arrange the humintas in a dish and bake 45 min at 180C.
- Let rest 10 minutes before opening so the dough sets.
Tips
- Tender corn releases its starch and binds the dough naturally.
- You can also steam them in Varoma 50 min if you prefer.
- The sweet-savory balance with cheese is what makes them special.
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