📝 About This Recipe
Hailing from the high altitudes of the Peruvian Andes, Humitas de la Sierra are a cherished ancestral treasure made from freshly ground choclo (giant Andean corn). Unlike their coastal counterparts, these highland delicacies emphasize the natural sweetness of the corn, often enhanced with cinnamon, raisins, and a touch of anise. Wrapped in tender corn husks and steamed to perfection, they offer a comforting, fluffy texture that embodies the soul of traditional Peruvian mountain cooking.
🥗 Ingredients
Corn Base
- 6-8 large ears Fresh Andean Corn (Choclo) (approximately 6 cups of kernels; must be starchy, not too young)
- 24 pieces Corn Husks (Pancas) (large, clean husks reserved from the corn)
- 1/2 cup Lard or Vegetable Shortening (melted; lard provides the most authentic flavor)
- 1/2 cup Whole Milk (room temperature)
Sweeteners and Aromatics
- 3/4 cup Granulated Sugar (adjust to preference)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Anise Seeds (toasted and lightly crushed)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt (to balance the sweetness)
Filling and Steaming
- 1/2 cup Raisins (soaked in warm water for 10 minutes)
- 200 grams Queso Fresco (cut into 12 thick strips)
- 1 roll Kitchen Twine (or thin strips of corn husk for tying)
👨🍳 Instructions
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1
Carefully remove the husks from the corn ears, trying to keep the largest ones intact. Submerge these husks in a large bowl of boiling water for 5 minutes to make them pliable, then drain and set aside.
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2
Using a sharp knife, slice the corn kernels off the cobs. Do not discard the cobs; set them aside as they will be used to create a steaming bed in the pot.
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3
Grind the corn kernels using a food processor or a traditional stone mill. Process until you have a thick, slightly textured paste. Avoid over-processing into a liquid; you want some body to the masa.
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4
In a small skillet, lightly toast the anise seeds over medium heat for 1 minute until fragrant. Crush them slightly with a mortar and pestle.
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5
In a large heavy-bottomed pot, combine the ground corn, melted lard, milk, sugar, cinnamon, cloves, toasted anise, vanilla, and salt. Mix thoroughly with a wooden spoon.
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6
Cook the corn mixture over medium-low heat, stirring constantly to prevent sticking. Cook for 10-15 minutes until the masa thickens and changes from a bright white to a slightly translucent, creamy yellow.
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7
Remove the pot from the heat and fold in the soaked, drained raisins. Let the mixture cool slightly so it is easier to handle.
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8
To assemble, take two corn husks and overlap them slightly at the wide ends. Place roughly 3 tablespoons of the corn masa in the center of the husks.
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9
Place a strip of queso fresco in the middle of the masa, pressing it down slightly so it is partially covered.
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10
Fold the sides of the husks over the filling to create a cylinder, then fold the bottom and top ends toward the center to create a rectangular parcel. Tie the parcel securely with a strip of husk or kitchen twine.
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11
Prepare a large steamer pot. If you don't have a steamer basket, place the reserved corn cobs at the bottom of the pot in a lattice pattern and add 2 inches of water (the water should not touch the humitas).
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12
Layer extra corn husks over the cobs. Stand the humitas upright inside the pot, packed closely together so they maintain their shape. Cover the top with more husks and a clean kitchen towel before closing the lid.
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13
Steam over medium heat for 50-60 minutes. Check the water level halfway through and add more boiling water if necessary.
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14
Remove from the heat and let the humitas rest, covered, for at least 15 minutes. This cooling period is crucial as it allows the starch to set, giving them their characteristic fluffy texture.
💡 Chef's Tips
Always use 'Choclo' (Andean corn) if available; it has the high starch content required for the perfect set. If using standard sweet corn, you may need to add 2 tablespoons of cornmeal to the mix. The 'secret' to a great humita is the lard; it provides a richness that oil cannot replicate, but vegetable shortening is a valid vegetarian substitute. When steaming, ensure the towel under the lid is tucked in safely; it absorbs the condensation so the humitas don't become soggy. Do not overfill the husks; leave enough room for the masa to expand slightly as it steams. If your masa seems too dry after grinding, add a splash more milk; if too wet, cook it for a few extra minutes in the pot before wrapping.
🍽️ Serving Suggestions
Serve warm as a traditional Andean breakfast with a cup of hot Peruvian coffee or Muña tea. Pair with a side of Salsa Criolla (lime-marinated red onions and habanero) to provide a bright acidic contrast to the sweet corn. Enjoy as a 'lonche' (afternoon snack) with an extra slice of fresh salty cheese on the side. For a dessert-style presentation, drizzle with a little bit of honey or chancaca syrup while still hot.