Season Me Happy

...celebrating flavorful food



corn
[kawrn]
noun
1. Also called Indian corn; especially technical and British, maize. a tall cereal plant, Zea mays, cultivated in many varieties, having a jointed, solid stem and bearing the grain, seeds, or kernels on large ears.

by Christian Andrews's hubby

Bolivia humintas

One of the Bolivian foods we love to make is humintas, a cooked in the husk corn cake. These delicious handheld cakes bring back great memories growing up in the Andean foothills.

Bolivia humintas

with Joyce Andrews and her well used Andean Cookbook.

Ingredients

     8 c. uncooked corn - in the US, fresh “in the wet” or “in the green” field corn before it dents works best as it is not too watery or too sweet
     2 1/2 t. salt
     1/4 t. cinnamon
     2 t. anise seed - if you grind it up a little, the flavor penetrates better
     2 eggs
     sugar - to taste
     4 heaping T of shortening (Bolivians use lard; we used butter because we had it on hand.)
     queso - white Mexican or raw cheese, sliced

Humintas are best baked in the corn husk or chalas. Sweet corn chalas are usually small so you may need to use two. Field corn chalas can be closer to the right size.

Bolivia humintas

Cut around the bottom of the ear to separate the husk from the cob.

Bolivia humintas

Carefully peal the husks away saving the larger pieces. Set aside as many large chalas as possible. If you don't get enough, you can bake the humintas in a pan or Apolo style in a sardine can.

Bolivia humintas

Husk and clean all the ears.

Bolivia humintas

Grate or slice it the corn off the cobs.

Bolivia humintas

Run it through a blender or food processor. If you want to be authentic, use your grinding stones.

Bolivia humintas

You want an end consistency of thick pankcake batter or thin cake mix. We blended sweet corn with the field corn to get the right consistency. If the batter is too wet (from using only sweet corn), add some corn meal. If the batter is too dry, you can add milk.

Bolivia humintas

Add the salt, cinnamon, anise, and eggs. Taste and see if it needs a couple of T of sugar - corn varies.

Bolivia humintas

We used anise oil which is much stonger than anise seed by about 8 times.

Bolivia humintas

Heat the shortening until it is very hot.

Bolivia humintas

Add it to above mixture. It should sizzled.

Bolivia humintas

Pre-heat oven to 350F.

To make humintas in chalas, scoop down a generous T of masa,

Bolivia humintas

add sliced cheese, and cover lightly with masa.

Bolivia humintas

Fold the chalas to make a triangle. Use a dab of masa as glue.

Bolivia humintas

Repeat until either the masa or chalas are used up.

Bolivia humintas

If you have extra masa, you can bake it in pans. We just happened to have these oval cake pans that resemble sardine cans.

Bolivia humintas

Bake for about an hour or until firm but not hard. It is easy to overcook. When you do the humintas get dry.

Bolivia humintas

Humintas are best warm out of the oven, but they freeze well and can be warmed in a microwave.

Bolivia humintas

Just peal back the chalas and enjoy!!