Bolivian-Style Humitas: Savory Corn Tamales

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. 1.
   In a blender, combine the fresh corn kernels and vegetable broth. Blend until smooth.
2. 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. 3.
   Gradually add the blended corn mixture to the bowl, stirring until a thick batter forms.
4. 4.
   Take a soaked corn husk and spread a thin layer of the corn batter onto the center of the husk.
5. 5.
   Fold the sides of the husk towards the center, enclosing the batter. Fold the bottom of the husk upwards.
6. 6.
   Repeat the process with the remaining corn husks and batter.
7. 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. 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.