Sweet Humitas

Do you need a sweet? or Do you want a traditional dessert? If this is what you require, then our preparation of Sweet Humitas is the one for you. Because they are one exquisite entrance to delight all palates that simply want to try a touch of the tastiest that Peru has to offer.  

All the Sweet Humitas They are delicious corn-based buns that can be sweetened with rich fillings and some spices. In addition, they are easy, simple and cheap to make, and they contain special nutrients and vitamins for the growth and maintenance of the organism.

Given all this, if you still don't know about his elaboration, materials and its historyCome with us and let's cook them!

Sweet Humitas Recipe

Ingredients

• 30 corn pans
• 8 corn
• 1 and ½ cups of liquid milk
• 3 tablespoons unsalted butter
• 2 tablespoons of brown sugar
• ½ of black raisins
• 4 tbsp. white dish
• 1 cup water

Utensils

• 2 pots
• Blender
• Strainer
• Tweezers
• saucepan
• wick thread

Instructions

1. In a pot, add the thirty corn pancas and cover them with water up to the surface. Let simmer over medium heat for 5 minutes until softened.
2. In a colander, drain the pancas de choclo and let them drain completely.
3. Then shell the corn and reserve the crowns.
4. Blend the grains together cup and a half of liquid milk.
5. Now, in another separate pot, add three tablespoons of unsalted butter and melt over low heat. Add two tablespoons of brown sugar and cook for about 15 minutes. Always stir ingredients to prevent sticking or burning.  
6. Add half a cup of black raisins before removing the preparation from the mixture. Let cool and Place one eighth of the dough on two corn pans placed one on top of the other.
7. 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.
8. At the moment, in a Cacelora, Incorporate the crowns reserved at the beginning as a base and cover with water to the top. Place on top of them those humitas ready and cook them for about 25 minutes. Remove, let rest and serve.

Tips and recommendations

• There are people who usually add to the dough before it is cooked, a little cinnamon powder or sticks to enhance the flavor. If your palate demands a fresher and even exotic flavor, you can add this ingredient moderately.
• A recommended option is add to the preparation the milk already boiled with the sugarr, just like a homemade condensed milk. This will give it a different sweetness that will catch any touch.

Nutritional contribution

When eating this rich dessert or entree, you will be able to obtain the vitamins and minerals necessary for the proper functioning of your body, as well as you will be able to receive the precise energy for a totally active and functional day.

together with one Sweet Humita you will have:

• Sodium: 344 mg
• Fats: 13.2 gr
• Carbohydrates: 22.6 gr
• Fiber: 2.6 gr
• Sugars: 2.4 gr
• Proteins 6.8 gr

History of the Sweet Humitas  

you are exquisite Sweet Humitas Peruvian, se they do as a tradition in Cuzco, as they have been taken as a typical dish of the region. However, in other states of Peru they are a widely consumed healthy treat, which they have spread to other Latin American countries where they are made in different ways.

Your name, “Humite” comes from quechua humint´a. Others allege that the name come from Paraguay from the Guarani language. However, the most accepted is Quechua, since we would be talking about an existence that dates back centuries, something that does not happen with the Guarani.

At the same time, in Peru, in the seventeenth century, Sweet Humitas were prepared with ground corn dough, wrapped in panca leaves, and stuffed in various ways. Among these there were sweet, salty flavors, with cheese, meat, sugar, raisins, herbs and delicacies; cooked in pots, earth ovens, among other things.

Fun facts

• This preparation It was consumed by the ancient Inca populations before the conquest of the Spanish. However, there are records that in other places in South America they were also prepared, but each one according to their own traditions and their location and ingredients.
• All the Sweet Humitas they are similar to the Mexican uchepos, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamal-ized corn, that is, with corn dough.