Humintas a la Olla - Boiled Corn Tamales

by BoliviaBella
(Santa Cruz Bolivia)

Huminta Boiled in a Corn Husk

Huminta Boiled in a Corn Husk

In Bolivia there are two ways to make humintas, boiled or baked. You'll find the recipe for Baked Humintas (Humintas al Horno) here. Humintas are very similar to Mexican tamales without the meat filling.

Ingredients:

8-10 corn husks
4 cups of corn kernels, boiled and ground into a paste
3/4 cup of hot melted shortening
5 tablespoons of powdered hot red pepper
2 tablespoons of sugar
1 teaspoon of anise seed
1 dry white cheese, cut into strips
Salt to taste

Instructions:

Purchase corn on the cob for this recipe (not corn kernels in a can) because you will need the corn husks for wrapping the huminta. Cut the kernels off the cob and boil until soft. Grind the corn in a food processor or blender.

In a bowl, mix the ground corn, anise, sugar and salt. Add the hot melted shortening and the powdered chili pepper. Mix well with a wooden spoon or with your hands until all the ingredients are well incorporated.

Wash the corn husks and fill them with the corn mix which at this point should resemble a thick paste. Place a strip of cheese on top. You can use mozarella but a very white cheese (similar to fresh mozarella or Mexican 'cacique' cheese) works better. Wrap up the corn husks using left-over strips of husk to tie around and form a little package as seen in the photo above.

Boil for about 1/2 an hour until the corn mix is cooked through and the cheese has melted.


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Comments for Humintas a la Olla - Boiled Corn Tamales

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Oct 28, 2012
Tamale from Santa Cruz
by: Anonymous

The tamales camba from Santa Cruz don't boiled the corn first, we get the kernels from the cob and blend them with a little milk to process them we add salt, Manteca and sugar to taste to the masa ( make sure your masa is not too watery , it needs to be firm so you can spread it to the husk) * the real camba tamale don't have anise.U

Jun 01, 2011
humintas cochabambinas
by: Anonymous

Contando con las humintas cochabambinas, creo que tenemos tres maneras de hacer

1°) La humintas al vapor que son hechas en la olla de vapor o colocando los marlos de los choclos al fondo e tapando las humintas con las chalas (hojas del choclo)

2°) Las humintas al horno de 2 maneras en la propria chala en forma triangular y en un molde.

3°) Las humintas o tamales cambas en que se hace como ustedes sugerieron

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