bolivian food

Humintas, a Bolivian delicacy made from fresh corn, ground in a batán (a stone hand-mill), flavored with anise seeds and filled with cheese.

Humintas (Bolivian Tamales)

corn

butter ((1/4 cup))

sugar

salt

anise seeds

shredded cheese (Holland cheese, or queso fresco)

ground chili

Carefully remove the husks from the corn and reserve them for the filling.

Remove the hair from the corn, peel it by hand and reserve the cob for cooking.

Grind the corn in a in a food processor. Place it in a bowl,d the sugar, salt and mix until everything is incorporated, then add the anise, melted butter and beat again until everything is incorporated. In the case that it is very liquid, the mixture can be strained a little, the consistency should be like a porridge.

Choose the largest husks and cut the thick part of these, until it can be fully stretched, then place one on top of the other intersecting the widest parts (the largest and widest husk should go underneath and the smallest on top), place the filling in the center and grated or diced cheese on top of the mixture.

The assembly of the Humita:

Bring the tips of the husks towards the center leaving a few centimeters to give space to the mixture, then fold the sides towards the center and finally tie with a strip of husk as well and adjust so that the mixture does not escape.

In a pot, place the cobs, fill with water until it boils, then place the humintas in the water face up to prevent the filling from escaping, place the remaining humintas on top of the water, without introducing them and boil for 40 - 60 min.

Chairo is a soup prepared with chuño, lamb meat, soaked chalona, potato, carrot, onion, beans, corn mote, good grass, wuacataya, oregano and salt to taste.

Chairo Paceño

Pour the water in the pot in which chairo is to be prepared. Place the pot over medium heat. As soon it is warm, add the meat and chalona. Before it begins to boil, stir and add salt. Let it cook for at least one hour. To this broth, add green beans, peas, carrots and potato. Let it boil for fifteen minutes. Then add chuño and let it boil for another five minutes. Add white corn and wheat. Let it boil until potato is cooked.

In a small pan put oil and heat it at a medium temperature. Sauté the onion. Then add the cayenne pepper, cumin, oregano and black pepper; let it cook for ten minutes. Finally, add these spices to the chairo stew so that all the mixture cooks for ten more minutes.

Remove the pot from the heat and add the green onion, parsley, oregano and mint.Serve one piece of meat and one piece of chalona in each serving plate. Try to maintain the initial amount of broth. if necessary, add boiling water so that the stew does not get very thick.

Bake for 30 to 35 minutes, or until firm.

Top 2 bolivian food recipes from across the web

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Humintas (Bolivian Tamales)

Chairo Paceño

Top 2 bolivian food recipes from across the web

The most viewed bolivian food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Humintas (Bolivian Tamales)

Chairo Paceño

The most viewed bolivian food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine