Humitas Chiclayana Recipe
Ingredients to make Humitas Chiclayanas:
- 10 ears of corn large and not very tender
- 1/2 kilo of pork
- 1/2 kilo of pork
- 3 hardboiled eggs
- 6 black olives
- 1 large onion
- 1 tablespoon ground bell pepper
- 1 tablespoon yellow bell pepper
- 2 green peppers in strips
- 2 teaspoons of vinegar
- Salt to taste
How to make Humitas Chiclayanas:
For the dough as a first step, the ears of corn are shelled and placed in a large container to later grind them, preferably in a grain grinder. Collect the dough as the mill moves forward.
Then add the lard that was released by cooking the pork and the point of salt. In a saucepan over low heat, cook this dough, moving slowly constantly with a wooden spoon so that it does not burn. Then let cool. For the filling ready an onion with the rest of the ingredients. In other words, you will have made a dressing with the panda pepper, yellow pepper, an onion cut lengthwise, two green peppers cut into strips, half a kilo of pork fried in its own fat, hard-boiled eggs cut into four and the olives. The form and process of the humita speak for themselves. All you have to do is take two corn husks and overlap them one on top of the other at the base; on these two layers of dough they will cover the onion filling. Now, you have a perfectly wrapped humita. Put to finish cooking in a pot with little water, whose base will be covered by other cushioning pans from direct fire?
