Velvety Peruvian Potato Humitas with Spicy Cream Sauce
A Flavorful Twist on a Classic Peruvian Treat
Discover the rich and velvety textures of Peruvian potato humitas paired with a bold and spicy cream sauce, perfect for both appetizers and main courses.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Humitas Masa
For the Filling
For the Spicy Cream Sauce
For Wrapping and Steaming
Preparation
Preparing the Humita Masa
Combine Ingredients
In a large bowl, combine cornmeal, grated potatoes, vegetable oil, salt, and baking powder.
Mix Masa
Mix thoroughly until the masa is smooth and well-combined.
Hydrate
Let the masa sit for at least 15 minutes to hydrate.
Ensure the masa is not too dry to avoid cracking during steaming. Adding lime zest enhances its flavor.
Combining the Filling
Mix Filling
In a separate bowl, mix queso fresco, sweet corn, cilantro, and ground cumin.
Stir Evenly
Stir until the ingredients are evenly distributed.
Set Aside
Set aside for assembling the humitas.
Cooking Process
Assemble Humitas
Place a scoop of masa on a corn husk, add the filling, and fold the husk to enclose.
Steam Humitas
Arrange the wrapped humitas in a steamer basket over boiling water and steam for about 50-60 minutes.
Prepare Sauce
In a small saucepan, combine cream, aji amarillo paste, and lime juice. Cook over medium heat until slightly thickened, about 10 minutes.
Plating & Serving
Velvety Peruvian Potato Humitas with Spicy Cream Sauce
Velvety Peruvian Potato Humitas with Spicy Cream Sauce
Plating & Serving
Arrange the humitas on a serving platter, drizzle generously with the spicy cream sauce, and garnish with fresh cilantro and lime wedges.