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Huminta Boliviana:
4 cups fresh ground corn
1/4 tea spoon ground panca pepper that is not hot or sweet paprika.
1 cup shorting
1 cup boiling water
sugar a pinch
salt to taste
5 spoons of fresh cheese can be mozarella or farmers
a pinch of anise grain
Husks to make large humintas
Heat in a large casserole the aji Panca,with 1 cup of water,cook till almost al water gone.
Add shorting,cook for 5 minutes,when boiling starts remove from heat add corn, mix quickly . add sugar or salt,if sweet add raisins.
If salted ones only anis,put 2 large slices of cheese and fold like in the previous picture.
In a large pot set rows of the corn cobs, add boiling water till they are covered, then set the humintas on top, steam cook for about 45 minutes in medium heat, to know when they are ready cook one raw potatoe, when it is ready, the Bolivian humintas are done.
They can also be done in the oven,not folded, or in a pan with no husks.
Thanks!!!
No white corn?
This is anything but huminta...
Whoever is calling this “huminta boliviana” and posting this recipe as it is, doesn’t have any idea of what is huminta and I’m sure it doesn’t know where Bolivia is located.
Agreed!
Absolute rubbish. Bolivan humintas are made with corn, not quinoa !