Humita Recipe
Peruvian 'tamal' of fresh corn and ají amarillo, filled with queso fresco, served with uchucuta de ají rocoto and salsa criolla (veg, gf)
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Ingredients
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Humita Ingredients
Method
Preparation Directions
- 1
Prepare the Corn Mixture
In a blender, combine the fresh corn kernels and ají amarillo. Blend until smooth. Transfer the mixture to a large bowl.
- 2
Combine Dry Ingredients
In a separate bowl, mix the cornmeal, baking powder, and salt. Add this to the corn mixture and stir until fully combined.
- 3
- 4
Prepare the Filling
In a small bowl, mix the crumbled queso fresco with a pinch of salt. Set aside.
- 5
Assemble the Humitas
Lay out a piece of banana leaf or aluminum foil. Spoon about 1/4 cup of the corn mixture onto the leaf, add a tablespoon of the queso fresco filling, then cover with more corn mixture. Fold the leaf or foil over to enclose the filling.
- 6
Steam the Humitas
Place the wrapped humitas in a steamer basket and steam for about 40-45 minutes or until firm and cooked through.
- 7
Serve
Remove the humitas from the steamer and let them cool slightly before serving. Enjoy with uchucuta de ají rocoto and salsa criolla.
