The Andes · Volume 17, Altitude, Chuño and the Picantería Table
Humitas cusqueñas
Cusco, Peru
Illustration
- Time
- 40 minutes
As tradition built it
Humitas cusqueñas
Makes 8 . 40 minutes
Ingredients
- 3 tbsp, unsalted butter
- 8 cobs, blended fresh choclo, blended
- 2 tbsp sugar
- ½ cup, black raisins
- 32, softened corn husks, for wrapping
Method
- Melt butter over low heat.
- Stir in blended fresh choclo and sugar and cook for around fifteen minutes, stirring constantly so it does not catch.
- Fold through raisins just before the pan comes off the heat.
- Wrap the mixture in corn husks and steam until set.
What a modern chef changes
Sous vide set, smoked husks
Method
- Cook the corn and sugar mixture sous vide in a sealed bag at a low, precise temperature rather than over a direct flame, for an even set with none of the risk of catching.
- Dehydrate a small portion of the raisins' own soaking liquid to a concentrated syrup, brushed over the humita once unwrapped.
- Char the corn husks briefly over the Big Green Egg's direct heat before wrapping, for a faint smoke note the traditional steaming never introduces.