These delectable corn husk pouches contain some sweet, creamy corn treats. Much like a Mexican tamale, they are cooked in the corn husks. They are great for lunch, snacking or tea time. This is what you are going to need for this:
8 ears corn – peeled and shucked (reserve cobs)
1 heaping tsp. cinnamon
2 tsp. salt
3 TBS sugar
1 TBS minced onion
1 cup vegetable shortening – melted and very hot
2 tsp. anise
6 dried red aji chili pods
1 medium white cheese – Farmers, Panela, Coija – cut into slices
Peel the corn and keep the husks aside. Cut the corn off of the cob into a large bowl. Place the corn into a blender or food processor by batches. Add a little milk – and I mean a little milk – to blend the corn until it is smooth and milky. Place in a bowl. Add the rest of the ingredients – except red aji and 1 ½ TBS sugar- and mix well. Divide corn in two.
Rehydrate the chili pods by covering with boiling water and soaking for 20 minutes. Remove stems and seeds and place in blender with some of the soaking liquid. Blend into a paste.
Place red aji paste into a skillet. Add vegetable shortening and cook for about 5 minutes. Add the aji to half of the corn and mix well.
Add 1 ½ TBS remaining sugar to remaining corn mix.
Go through the corn husks and choose the least damaged one. Place one husk over the other to form a sort of ‘boat’. Place two to three heaping spoons of the corn mixture into one of the husks. Add a slice of cheese. Fold the side edges to seal the pouch. Fold the ends. Place in a bowl.
Place the humintas in a double boiler if you have one. Otherwise, place the reserved cobs at the bottom of the pan to form a sort of bed. Add a small amount of water – enough to steam the Humintas and some salt. Place a potato on top of the Humintas. Steam them until the potato is cooked through – about 60 minutes. Enjoy!