![Bolivian-Style Humitas: Savory Corn Tamales](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Bolivian-Style Humitas: Savory Corn Tamales
Andean Delight: Bolivian-Style Humitas - A Corny Delicacy
4.5 out of 5
Indulge in the flavors of Bolivian cuisine with this traditional recipe for Bolivian-Style Humitas. These savory corn tamales are a staple in Bolivian households, offering a delightful combination of tender corn masa, aromatic spices, and a burst of flavors.
Metadata
Preparation time
30 minutes
Cooking time
45-60 minutes
Total time
75-90 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free
Allergens
Milk
Not suitable for
Vegan (due to the use of milk and butter)
Ingredients
While Tamales pisques from Salvadoran cuisine are typically made with a red sauce and filled with beans, Bolivian-Style Humitas are made with fresh corn masa and have a savory flavor profile. The Bolivian version incorporates a blend of onions, garlic, and spices, giving it a distinct taste. Additionally, Bolivian-Style Humitas are steamed instead of being baked, resulting in a softer texture. We alse have the original recipe for Tamales pisques, so you can check it out.
-
4 cups (480g) fresh corn kernels 4 cups (480g) fresh corn kernels
-
1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
-
1 cup (120g) cornmeal 1 cup (120g) cornmeal
-
1/2 cup (120ml) milk 1/2 cup (120ml) milk
-
1/4 cup (60g) butter, melted 1/4 cup (60g) butter, melted
-
1 small onion, finely chopped 1 small onion, finely chopped
-
2 cloves garlic, minced 2 cloves garlic, minced
-
1 teaspoon ground cumin 1 teaspoon ground cumin
-
1 teaspoon paprika 1 teaspoon paprika
-
Salt and pepper to taste Salt and pepper to taste
-
Corn husks, soaked in water for 1 hour Corn husks, soaked in water for 1 hour
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 6g
- Carbohydrates (total, sugars): 50g, 8g
- Protein: 6g
- Fiber: 6g
- Salt: 0.8g
Preparation
-
1.In a blender, combine the fresh corn kernels and vegetable broth. Blend until smooth.
-
2.In a large mixing bowl, combine the cornmeal, milk, melted butter, chopped onion, minced garlic, ground cumin, paprika, salt, and pepper. Mix well.
-
3.Gradually add the blended corn mixture to the bowl, stirring until a thick batter forms.
-
4.Take a soaked corn husk and spread a thin layer of the corn batter onto the center of the husk.
-
5.Fold the sides of the husk towards the center, enclosing the batter. Fold the bottom of the husk upwards.
-
6.Repeat the process with the remaining corn husks and batter.
-
7.Place the tamales in a steamer basket and steam for about 45-60 minutes, or until the tamales are firm and cooked through.
-
8.Allow the tamales to cool slightly before serving. Remove the husks before enjoying.
Treat your ingredients with care...
- Corn husks — Soaking the corn husks in water helps to soften them and make them pliable for wrapping the tamales. Make sure to remove any dirt or debris from the husks before using them.
Tips & Tricks
- If fresh corn kernels are not available, you can use canned corn kernels as a substitute.
- For a spicier kick, add a pinch of cayenne pepper or chopped chili peppers to the corn batter.
- Serve the Bolivian-Style Humitas with a dollop of sour cream or a side of salsa for added flavor.
Serving advice
Serve the Bolivian-Style Humitas warm as a main course or as a side dish. They pair well with a fresh salad or a side of Bolivian-style rice.
Presentation advice
Arrange the Bolivian-Style Humitas on a platter, garnished with fresh cilantro leaves. The vibrant yellow color of the tamales will make them visually appealing. Serve them with a side of salsa or a colorful vegetable medley to enhance the presentation.
More recipes...
For Tamales pisques
For Salvadoran cuisine » Browse all
More Salvadoran cuisine dishes » Browse all
![Quesadilla Salvadoreña](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/quesadilla-salvadorena--f7760f76-655e-4863-8211-1429f5190464.png)
Quesadilla Salvadoreña
Salvadoran Quesadilla
Quesadilla Salvadoreña is a traditional dish from El Salvador. It is a sweet and savory pastry that is filled with cheese, sugar, and cinnamon.
![Pupusa de queso con loroco](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/pupusa-de-queso-con-loroco--f684b477-413f-4418-83c3-72433b5dbe8d.png)
Pupusa de queso con loroco
Cheese and Loroco Pupusa
Pupusa de queso con loroco is a traditional Salvadoran dish that is made with corn masa dough and filled with cheese and loroco flowers.
![Pupusa](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/pupusa--6fb5be65-5908-4fea-b7f6-5cbfacaeafa5.png)
Pupusa
Pupusa is a traditional Salvadoran dish made of a thick corn tortilla that is usually filled with cheese, beans, or meat.
More Bolivian cuisine dishes » Browse all
![Silpancho](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/silpancho--9e59712a-1e81-4eb8-a8ad-68a2b3008b23.png)
Silpancho
Silpancho is a traditional Bolivian dish that is made with thin slices of beef that are breaded and fried until crispy. The beef is typically...
![Chapanas](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/chapanas--96db5ab7-8d4c-4136-a807-e9e24f6f9991.png)
Chapanas
Chapanas are a traditional Bolivian snack made from cornmeal and cheese.
![Chochoca](https://ik.imagekit.io/human/tr:w-400,dpr-auto/no-image-empty-plate.png)
Chochoca
Chochoca is a traditional Ecuadorian dish made with roasted corn and cheese.