Ingredients
- 6 tender corn cobs with their husks
- 1 onion
- 2 tablespoons ají amarillo paste
- 100 g fresh cheese
- 80 g lard or butter
- 50 g sugar
- Raisins to taste
- Salt and anise
Step-by-step
Using a different robot? Switch it here:
- Remove the kernels from the cobs, reserving the husks. Put the kernels in the mixing bowl and blend 20 sec/speed 6 into a paste.
- Put the onion in the mixing bowl with half the lard, chop 3 sec/speed 5 and sauté 5 min/120°C/speed 1 with the ají amarillo.
- Add the corn paste, sugar, salt, anise and the rest of the lard. Mix 4 min/90°C/reverse/spoon speed.
- Spoon the batter onto the husks, add a cube of cheese and raisins, and wrap into parcels.
- Put 700 g water in the mixing bowl, place the humitas in the Varoma and cook 35 min/Varoma/speed 1.
- Let rest 5 minutes before opening the husks.
Tips
- They can be made sweet or savory by adjusting the sugar.
- If the corn is too dry, add a little milk to the batter.
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