Humintas are so additives once you start eating one you can stop it. It has the most basic ingredients; cheese and corn flavored with annis seeds, salt, sugar, and a shortening.
Humintas a la Olla (Boiled Corn Tamales)
Yields 15 humintas
- 12 ear of corn (the one the husk is already yellow and the kernel inside look dehydrated)
- 1/4 cup crisco
- 1/2 cup white corn flour ( maseca works great )
- 12 slices of queso fresco or cotija
- 4 tsp sugar
- 2 tsp salt
- 1 tbsp annis
- 2 tablespoon partially hydrated raisin (optional)
Cut one end of the ear corn, the one that is attached to the stem. Just cut enough to get close to the kernels and is easy to roll the husk out.
Select 30 husk leaves and paired them according to size.
With the remaining husk make the 15 husk strings. brake a 1-inch thick husk and tied a knowledge at the thinner end. Then from the thicker end separate them and you have your string.
With a knife grade the kernels and divide in halves. Put on half in a food processor and grind it until it is a paste but you can still see pieces of corn you don’t want it to look like a pure.
Transfer to a bowl and do the same with the other half. Add the sugar, anise, and raisin. Add the 1/2 cup of white corn flour.
Heat the shortening until it is hot and close to boiling. Poured into the dough and mix as you poured with a wooden spoon. Be careful with the hot oil don’t want to burn the dough. Mix really well. The dough should be on the drier side.
To make the huminta:
Depending on the size of the husk put 1 or 2 tbsp of the corn mix in the husk, add the cheese and cover it with another tbsp of the corn mix.
Fold the bottom and then the top. Then rolled the sizes and tied with the husky string.
In a large pot use the to put in the bottom of the pot and put the humintas with the middle opening up.
Put enough water to cover halfway through the huminta. Do not cover the huminta completely with water.
Cooked for about 1 1/2 hours in medium high heat, add water as needed if it evaporates. You will notice the change in color of the husk.