Humintas

Overview

Humintas are a hallmark of the Andean highlands, especially Bolivia, where markets and homes fill with the aroma of steamed or baked parcels made from fresh corn. Traditionally wrapped in fragrant corn husks, humintas balance gentle sweetness and spice, often enriched with lard or unsalted butter, perfumed with anise seeds and a hint of ground cinnamon, and studded with soft, melty fresh cheese. Whether you prefer a sweeter version with a touch of sugar or a more savory style seasoned with salt, humintas offer a comforting, celebratory bite that traces its roots to pre-Columbian maize cookery, later shaped by colonial-era dairy and spice influences. Today, families make them for breakfast, merienda, or festive gatherings, choosing between steaming for a custardy texture or baking for a lightly browned, sliceable treat.

Ingredients

Yields about 10 to 12 humintas, depending on size and filling.

• 6 to 7 cups grated or processed fresh corn (from about 8 to 10 large ears)
• 30 to 40 pliable corn husks (for wrapping; use 2 to 3 per huminta)
• 6 tablespoons unsalted butter or 6 tablespoons lard, softened
• 1/2 to 3/4 cup milk (as needed for consistency)
• 1/3 to 1/2 cup sugar (to taste; use less for savory)
• 1 teaspoon salt (plus more to taste)
• 1 1/2 teaspoons baking powder
• 1 to 2 teaspoons lightly crushed anise seeds
• 1/4 to 1/2 teaspoon ground cinnamon (optional but traditional)
• 8 to 10 ounces diced or crumbled fresh cheese (queso fresco-style)
• 1/2 cup raisins (optional, for sweet humintas)
• 1 tablespoon vegetable oil (for greasing or optional husk brushing)
• 1 sheet banana leaf for lining if baking (optional)
• 1/2 teaspoon achiote (annatto), optional for color

Equipment

• Food processor or grater
• Mixing bowls and spoon or spatula
• Steamer setup or large pot with steaming rack; or a baking dish if baking
• Kitchen twine or strips of corn husks for tying

Preparation

1. Soften wrappers: Sort and clean the corn husks, then soak until fully pliable, about 20 minutes. Drain well and keep covered so they do not dry out.
2. Grind the base: In batches, process the kernels of fresh corn to a coarse purée. If needed, add a splash of milk to help the blades catch. You are aiming for a thick, spoonable mixture with some texture.
3. Cream and season: In a large bowl, beat the unsalted butter or lard with the sugar and salt until light. Mix in the baking powder, the crushed anise seeds, and the ground cinnamon. If using, dissolve the achiote in a tablespoon of warm milk and stir it in for color.
4. Make the batter: Fold the puréed fresh corn into the bowl. Adjust with more milk for a thick but spreadable batter. Gently fold in half of the fresh cheese and, if you like a sweet touch, the raisins. Let the mixture rest for about 10 minutes so the flavors bloom.

Cooking Methods

Steamed humintas

1. Assemble: Lay two overlapping corn husks with tips opposed. If you like, brush very lightly with vegetable oil. Spoon 1/3 to 1/2 cup batter onto the center and nestle a small nugget of fresh cheese on top. Fold sides over snugly, then fold top and bottom to seal. Tie with a thin strip of corn husk.
2. Steam: Arrange parcels in a steamer basket over gently simmering liquid (keep the level below the basket). Cover tightly and steam until the humintas feel firm and the batter is set, about 45 to 60 minutes, depending on size and thickness.
3. Finish: Remove from the steamer and rest for 5 minutes. Unwrap just before serving so the corn husks stay fragrant.

Baked humintas

1. Prepare the pan: Lightly grease a baking dish with vegetable oil. Line with a sheet of banana leaf or overlapping corn husks for aroma.
2. Fill: Spread the batter into the dish, about 1 to 1 1/2 inches thick. Dot the top with the remaining fresh cheese.
3. Bake: Bake until the center sets and the surface turns lightly golden, about 35 to 45 minutes. Cool for 10 minutes before slicing.

How to Serve and Enjoy

Serve humintas warm, straight from the steamer or oven. For a richer finish, drizzle a spoonful of melted unsalted butter over the top, or sprinkle a touch of sugar if you lean sweet. They pair beautifully with strong coffee or mate, and a fresh, mildly spicy salsa on the side. In many homes, a simple wedge of huminta with extra crumbles of fresh cheese is a satisfying breakfast or afternoon snack.

Variations and Tips

• Sweet vs. savory: Increase sugar for a dessert-leaning version, and lean on salt plus more fresh cheese for savory.
• Classic spice: Do not skip the anise seeds. A pinch of ground cinnamon adds warmth without overpowering.
• Color: A touch of achiote lends a golden hue without changing flavor much.
• Fat choice: For a traditional taste, use lard; for a gentler profile, choose unsalted butter.
• Moisture balance: If batter seems stiff, loosen with a splash of milk. If it feels runny, add a bit more processed fresh corn to thicken.
• Filling tweaks: Fold in raisins for pockets of sweetness, or use extra fresh cheese for gooey centers.

Storage and Reheating

Keep cooked humintas wrapped in their corn husks in an airtight container in the refrigerator. Reheat gently in a covered steamer or warm oven until heated through. Baked humintas slice and rewarm especially well; a light brush of unsalted butter helps refresh the crust.

FAQs

Can I make humintas without very tender kernels?

For the best texture, use milky, tender fresh corn. If your kernels are starchy, increase milk slightly and be generous with the unsalted butter or lard for softness.

Why are my humintas dense?

Usually the batter is too dry or under-aerated. Loosen with a little milk, cream the unsalted butter or lard thoroughly with the sugar, and ensure your baking powder is fresh.

Can I skip the cheese?

Yes. You can omit the fresh cheese or serve it crumbled on the side. For a sweeter profile, add a few more raisins and a sprinkle of sugar.

What if I do not have husks?

Use a lined baking dish with a banana leaf or extra overlapped corn husks. Grease lightly with vegetable oil to prevent sticking.