When we get bored food always, we usually look for options to get out of the routineto try new flavors and above all so that we enjoy it with much joybecause eating is one of the rituals What else could we be neglecting in this age of immediacybecause we are running all the time, trying to save as much time as possible, but sometimes, we sacrifice flavor for speed and practicality.
However, if you are one of those people who still has a great time cooking, well honestly we have to tell you that you are in danger of extinction, because today no one wants to preserve those customs and traditionsjust enjoy them, because how many people do we know who are full of praise for a mass, for instance? Many, but how many of them are going to wake up their grandmother to ask her for her recipe or better yet: for her to teach them how to cook? Few.
The truth is that much of the legacy culinary that you have must be preserved and there is no better way to do it than by putting it into practice and that applies to all countries, but more so to those that are famous for a vast, diverse and delicious tradition gastronomy, such as Peru and of course, Mexico. Although many seek to divide the public taster of these two gastronomiesthe truth is that they have elements that bring them together, because they are in the same region and there are several ingredients that they share.
A clear example is that of the uchepos and the one of the humitas. Both are preparations made with corn dough, which is eaten and tastes sweet. There are differencessure, but there are also a lot of similaritieswhich you will certainly notice if you are a observant person Y familiar with the food mexican or particularly of Michoacan. But definitely in both casesit’s a saucer which serves to get you out of the routine.
What is a humita?
Humita is a food based on corn that is consumed in the Andean area: Chile, Peru, Argentina,? Bolivia, Ecuador and the south of Colombia. It basically consists of a slightly seasoned corn paste or dough, which can be wrapped and finally cooked or toasted in the leaves of a corn cob. The noun “humita” is derived from “huminta”, which in turn comes from the Quechua word humint’a.
But today we decided to share with you a recipe to make nothing more and nothing less than some Peruvian humitas, thanks to the recipe of Andres Jerez, an ordinary citizen and cook who has prepared this more than once and decided to share this preparation to perpetuate the beautiful custom of preparing homemade humitas and we couldn’t like them better, especially now that there is a rainy season. So get to work!
- 32 corn pans
- 8 corn
- 1 1/2 cups liquid milk
- 3 tablespoons unsalted butter
- 2 tablespoons of brown sugar
- 1/2 cup black raisins
- 4 tablespoons of blancmange
How do you prepare?
- In a pot, add the thirty-two pancas de choclo (corn) with water to cover and over medium heat, let it boil for about five minutes until they soften. Remove and reserve.
- Next, shell the eight corns and reserve the crowns. Blend the grains together with a cup and a half of liquid milk.
- Now, in another separate pot, add the three tablespoons of unsalted butter and melt over low heat. Also add two tablespoons of brown sugar and cook for approximately fifteen minutes. Always moving.
- Add the half cup of black raisins a little before removing from the heat. Let cool and place an eighth of the dough on two corn pans placed one on top of the other.
- Immediately, fill them with half a tablespoon of white manjar, wrap in two other corn pancas and tie with wick.
- Repeat this process until you use up the dough and the white manjar in its entirety.
- At the moment, in a saucepan, incorporate the crowns reserved at the beginning as a base and cover with water to the top.
- Place the humitas on top of them and cook for approximately 25 minutes.
- Remove, let rest and serve.