Velvety Peruvian Potato Humitas with Spicy Cream Sauce
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Humita Masa
- 1
Combine Ingredients
In a large bowl, combine cornmeal, grated potatoes, vegetable oil, salt, and baking powder.
- 2
Mix Masa
Mix thoroughly until the masa is smooth and well-combined.
- 3
Hydrate
Let the masa sit for at least 15 minutes to hydrate.
Tip: Ensure the masa is not too dry to avoid cracking during steaming. Adding lime zest enhances its flavor.
Combining the Filling
- 1
Mix Filling
In a separate bowl, mix queso fresco, sweet corn, cilantro, and ground cumin.
- 2
Stir Evenly
Stir until the ingredients are evenly distributed.
- 3
Set Aside
Set aside for assembling the humitas.
How to Make Velvety Peruvian Potato Humitas with Spicy Cream Sauce
Total time: 2 h 20 min · Yields 4 servings
- 1
Assemble Humitas
Place a scoop of masa on a corn husk, add the filling, and fold the husk to enclose.
- 2
Steam Humitas
Arrange the wrapped humitas in a steamer basket over boiling water and steam for about 50-60 minutes.
- 3
Prepare Sauce
In a small saucepan, combine cream, aji amarillo paste, and lime juice. Cook over medium heat until slightly thickened, about 10 minutes.
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