Humintas a la Olla

Humintas a la Olla Recipe - Authentic Bolivian Dish with Corn, Cheese, and Anise

Region / culture: Bolivia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8 large humintas or 16 small ones

Introduction

Humintas a la Olla is a traditional South American dish made with ground corn, butter, and cheese, wrapped in corn husks and cooked in a casserole. This dish is a popular choice for special occasions and gatherings, as it is both delicious and visually appealing.

History

Humintas a la Olla has its origins in the Andean region of South America, where corn has been a staple food for centuries. The dish is believed to have been created by indigenous communities who used corn as a primary ingredient in their diet. Over time, the recipe has evolved and been passed down through generations, becoming a beloved dish in many South American countries.

Ingredients

4 cups fresh ground corn
0.25 tsp ground cayenne pepper, if desired
1 cup butter
1 cup boiling water
1 spoonful salt
2 spoonfuls sugar
5 fresh cheese (fresh mozzarella will work too)
1 tsp anise in grain
Enough husk to make 8 large humintas or 16 small ones

How to prepare

Heat a large casserole over high heat. Add ground cayenne pepper and one cup of water. Cook until the water has evaporated. Add the butter and cook for five minutes. Once the mixture boils, remove from heat and add it to the four cups of ground corn. Mix quickly and add sugar and salt, stirring constantly.
If desired, add anise and cinnamon.
Take two husks and join them by the wider parts. In the middle, place one or two spoonfuls of the corn mixture along with a slice of cheese. Fold the husks on top, then the one at the bottom, and finally the sides to close them. Tie them using a string made of husks. Repeat for all the husks.
In a large casserole, place two rows of corn cobs covered with some husks. Add boiling water until the first row of cobs is covered. Place the humintas on top and cover them again with husks. Cook over medium heat for forty-five minutes.

Variations

Add cooked vegetables such as bell peppers or onions to the filling for added flavor.
Use different types of cheese, such as feta or cheddar, for a unique twist.
Experiment with adding herbs and spices like cilantro or paprika for extra flavor.

Cooking Tips & Tricks

Make sure to use fresh ground corn for the best flavor and texture.

- Adding a pinch of ground cayenne pepper can give the dish a subtle kick of heat.

- Be sure to tie the husks securely to prevent the filling from spilling out during cooking.

- Cooking the humintas in a casserole with boiling water helps to steam them to perfection.

Serving Suggestions

Serve Humintas a la Olla hot, as a main dish or side dish, with a side of salad or salsa.

Cooking Techniques

Steaming the humintas in a casserole with boiling water helps to cook them evenly and infuse them with flavor.

Ingredient Substitutions

If fresh ground corn is not available, you can use canned corn kernels as a substitute.

Make Ahead Tips

You can prepare the humintas ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve the humintas on a platter lined with fresh corn husks for a rustic and authentic presentation.

Pairing Recommendations

Humintas a la Olla pairs well with grilled meats, roasted vegetables, or a fresh green salad.

Storage and Reheating Instructions

Store any leftover humintas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Humintas a la Olla contains approximately 250 calories.

Carbohydrates

Each serving of Humintas a la Olla contains approximately 30 grams of carbohydrates.

Fats

Each serving of Humintas a la Olla contains approximately 15 grams of fats.

Proteins

Each serving of Humintas a la Olla contains approximately 5 grams of proteins.

Vitamins and minerals

Humintas a la Olla is a good source of vitamin C, vitamin A, and calcium.

Alergens

This recipe contains dairy (cheese) and corn, which may be allergens for some individuals.

Summary

Humintas a la Olla is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Humintas a la Olla is a delicious and traditional South American dish made with ground corn, butter, and cheese, wrapped in corn husks and cooked to perfection. This dish is a flavorful and satisfying option for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting a small village in the Andes mountains of Peru. I had heard about a traditional dish called Humintas a la Olla and was determined to learn how to make it.

I wandered through the bustling market, the air filled with the delicious scents of spices and grilled meats. As I passed by a group of women selling fresh corn and herbs, I caught a glimpse of a handwritten sign that read "Humintas a la Olla - Traditional Andean Dish."

Intrigued, I approached the women and asked them about the dish. They smiled warmly and invited me to watch as they prepared it. They showed me how to shuck the corn and grind it into a fine paste, mixing it with fresh cheese, eggs, and herbs. They then wrapped the mixture in corn husks and cooked it in a large pot over an open flame.

As I watched them cook, I could see the care and love they put into each step of the process. The aroma of the steaming Humintas filled the air, and my mouth watered in anticipation. Finally, the women handed me a hot, steaming Huminta, its golden corn husk unwrapped to reveal a moist and flavorful corn cake.

I took a bite, savoring the rich and creamy texture of the corn, the subtle sweetness of the cheese, and the earthy notes of the herbs. It was unlike anything I had ever tasted before, a perfect balance of flavors and textures that danced on my tongue.

I knew in that moment that I had to learn how to make Humintas a la Olla for myself. I begged the women for the recipe, and they graciously agreed to share it with me. They wrote it down on a scrap of paper, their handwriting elegant and flowing, each ingredient and step carefully detailed.

I thanked them profusely and promised to honor their recipe by cooking it with the same love and care they had shown me. I tucked the scrap of paper into my pocket, a precious treasure to be cherished and shared with others.

When I returned home, I set to work recreating the Humintas a la Olla recipe in my own kitchen. I sourced the freshest corn, cheese, and herbs I could find, and set about grinding the corn into a fine paste, just as the women had shown me.

As I mixed the ingredients together, I thought back to that warm summer day in the Andes mountains, the laughter of the women, the aroma of the steaming Humintas. I felt a deep connection to the people and the culture that had so generously shared their recipe with me.

When the Humintas were finally cooked and ready to eat, I unwrapped them from their corn husks and marveled at their golden hue, their steam rising in delicate tendrils. I took a bite, and was transported back to that moment in the village, the flavors and textures flooding my senses with nostalgia and joy.

From that day on, Humintas a la Olla became a staple in my kitchen, a dish that I would make for family and friends, sharing the story of how I came to learn the recipe and the love and gratitude that went into each bite. And as I watched them savor the dish, their eyes lighting up with delight, I knew that the memory of finding this recipe for the first time would remain fresh in my mind for years to come.