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.

Ingredients

  • 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.

Procedure

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.

IMG_3885

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.

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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!

 

 

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6 thoughts on “Humintas al Horno, to celebrate Bolivian week

  1. Hi, this sounds good! The ingredients mention 2 cups of cheese, but the preparation says to add 1 cup to the mixture. Should that be 2 cups? When do I use the other cup of cheese?
    Thank you!

    • The Bolivian Corn is very hard to find. What I usually do is buy the Sweet Corn and use less sugar than the recipe calls for. It is really yummy. All my friends love it!

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