Humintas al Horno, to celebrate Bolivian week

Having a bicultural family involves a lot of passing part of each culture.  One of my favorite ways to live my Bolivian Culture is through my food.  My children have lived a bit of Bolivian life through my cooking.

This week Bolivia is celebrating 189 years of Freedom.  And of course I am celebrating it at home with History, a bit of music and Bolivian Food.

Today I made Humintas al Horno.  Humintas are sort of tamales.  They are made out of corn and cheese.  When they are wrapped in corn husks and boiled, they are called Humintas a la olla (Humintas in a pot).  And when they are baked, they are called Humintas al Horno (Baked Humintas).

It took me a while to learn how to make Humintas al Horno with the  American Corn because of its characteristics. American corn is sweeter, smaller and a bit more tender than the Bolivian Corn.  Both are delicious!  Here is a picture, so you can see a First sight difference.

cornAnd here one of my favorite Gluten Free recipes.


  • Kernels of 12 ears of corn,  I usually use frozen corn that I preserved during Summer.  For a full 9×9 pan a quart bag of frozen corn is good.IMG_3872
  • 1 Cup of Sugar.  If  you are using the American corn I reduce to 3/4 cups of Sugar.
  • 3 Tbsp of melted Butter
  • 1/2 cup of warm Anise tea.
  • 1 Tsp of Salt
  • 1/2 cup of Corn Starch.
  • 3 tsp of Baking powder separated. (2 for the mix, one for the egg whites)
  • 4 Yolks (3 for the mix) One for shinning the top.
  • 4 Egg whites beaten.
  • 2 cups of Shredded cheese, I prefer Mexican Farm Cheese, Mozzarella or Muinster.


I like my corn almost mashed, so I pass the defrost kernels through my Kitchen Aid Food Processor. You IMG_3877can use a blender if you want them a bit mashed.
To the mashed corn add the Sugar, the melted butter, the warm anise tea and mix well.  Add Corn Starch, salt, 2 tsp of Baking Powder and 3 bitten yolks.  Mix well.

In a separate bowl beat the egg whites and 1 tsp of baking powder. Until is foamy.  Add the whites to the mix slowly. To this add 1 cup of shredded cheese and mix.

Pour the mix into a 9″ x 9″  baking pan previously greased and floured.  I usually use corn flour to keep the recipe 100% Gluten Free.


With a brush spread the beaten yolk.  It will make your huminta look prettier.

Bake it in a 400 F oven for 45 minutes, covered with Aluminium Foil. Then take the cover of the pan and bake it for 15 more minutes or until is firm and golden.


You can have it for lunch or supper, with a salad or soup.  Or for Breakfast, accompanied with Hot Coffee is so good! Kind of hits the spot.

In any case, Buen Provecho!




Home made lactose free milk: Leche de Quinua, Anna Chipana’s Recipe

Now a days there are a lot of lactose intolerant people.  It is a good thing to have so many substitutes of milk available in the market to take care of our calcium intake.
But, what if you could make your own Lactose Free Milk at home?  Anna Chipana has the perfect recipe to make it possible.quinoa milk

Quinoa Milk.


  • 6 TBSP of Organic Quinoa
  • 1 liter of hot filtered water
  • 1 tsp of Kosher salt

1. Wash Quinoa, then let it rest soaking in water for at least 8 hours.  Change the water every so often to take the saponin of the Quinoa. 

After 8 hours, drain the Quinoa and add half of the hot water.  Blend the mix, add the salt and blend it for a few more minutes.   Empty the mix to a pitcher and add the rest of the hot water. 

3. Strain the quinoa and then you have Quinoa Milk.   You can add honey, maple syrup or sugar to the milk

Benefits of Quinoa Milk,

  • 100 % veggan
  • Lactose Free
  • Gluten free
  • Zero Cholesterol
  • Rich in Proteins