HumitaIngredients:

  • 18 corns in a cob
  • 1 little branch of basil
  • 1 cup of milk (optional)
  • 1 cup of Maseca Tamal flour (optional)
  • 2 spoons of tomato sauce
  • 1/2 grated onion
  • achiote
  • Jalapeños(opcional)
  • salt

Preparation:

Blend the corn and drain most of the water out with a fine strainer. If you are using fresh american corn (instead of peruvian corn), add a cup of Maseca Tamal to help with the consistency.

Fry the achiote to color the oil.

Throw away the achiote and add the onion. When the onion is golden brown (cooked), add the tomato sauce, the blended corn, salt, ground pepper and basil.

Add milk (if you are using peruvian corn) and cook the mixture until it is creamy. Form the tamales in the corn leaves and tie them closed with strips of the same leaves.

Place in a large pot in salted water and boil for a half hour (one hour if you used Maseca Tamal).