HUMITAS PERUANA RECETA FACIL

Sweet Peruvian Humitas: A Delightful Tamale Treat

Experience the rich and authentic flavors of Peruvian cuisine with these Sweet Humitas. A cherished sweet tamale wrapped in corn husks, Humitas mix the sweetness of corn with a dash of cinnamon and raisins, offering a traditional taste of Peru that’s perfect as a dessert or sweet snack.

Ingredients

🌽 7-8 ears of Corn, Choclo peruano / Elotes
🌽 1 cup Cornmeal, Goya
🥛 1/2 cup Evaporated Milk
🍬 1 cup Sugar, white or brown
🥄 1 teaspoon Baking Powder
🌿 Cinnamon Sticks, a few pieces
🍇 1/2 cup Raisins
🧈 1 bar Butter
🍃 Corn Husks, quantity from the 7-8 ears of corn
💧 Water, sufficient for boiling husks and steaming humitas

Instructions

1- Prepare the Corn:

Remove the outer husks from the corn, keeping the nicer ones for wrapping.
Cut the kernels from the cobs using a knife and set them aside in a glass dish.

2- Soften the Husks:

Wash the reserved corn husks.
Boil them in a large pot until they're soft and pliable, then drain and cool.

3- Blend the Corn:

In a NINJA blender, combine the corn kernels and evaporated milk.
Blend until slightly chunky. Be cautious not to over-blend.

4- Cook the Masa:

In a large pot, melt the butter over medium heat.
Add the blended corn mixture, cinnamon sticks, and sugar, stirring well.
Mix in the baking powder and cornmeal, stirring constantly for 25-30 minutes until thickened.

5- Incorporate the Raisins:

Stir in the raisins until evenly distributed.

6- Wrap the Humitas:

Overlap two softened husks, place a spoonful of masa in the center, fold tightly, and tie with a strip of husk.

7- Prepare the Steamer Setup:

Place the bare corn cobs at the pot's bottom. Cover with extra husks.

8- Steam the Humitas:

Arrange humitas over the husks, cover with more husks, and add some water.
Seal with a plastic bag and cover with a lid.
Steam for 45 minutes.

9- Cool and Serve:

Cool the humitas in a colander before unwrapping, allowing them to firm up.
Serve with coffee and enjoy!

Prep Time: Approx. 45 minutes
Cook Time: Steaming for 45 minutes
Total Time: 1.5 - 2 hours
Servings: Makes about 8-10 humitas
Equipment: Cutting Board (wooden), Knife (chef's knife), Glass Baking Dish/Tray for corn kernels, Large Mixing Bowl, CROFTON, metal, Blender, NINJA PROFESSIONAL 1000W, Large Pot with orange handles, Colander, red, metal, Wooden Spoon, Tongs, red, silicone/plastic, Scissors, Plastic Bag for pot sealing, Lid, ALPINE CUISINE, glass, Serving Plate, white with green floral design, Fork, Coffee Cup and Saucer, white with green floral design

Cooking Tips

Use hearty choclo corn for optimal texture; cornmeal is essential to reduce wateriness.
Soften husks by boiling for easier wrapping.
Constantly stir masa while cooking to avoid burning.
Cool humitas completely before serving for better consistency.

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Sweet Peruvian Humitas