The Humitas are typical of the Peruvian Andes, salty humitas are also prepared. The basis of this culinary recipe is corn called corn. It has variants and has now spread through the northern and southern Andes, but is typically Peruvian. It has a lot of fiber and is very nutritious.
1/2 cup of almond milk (or other vegetable)
1 tablespoon margarine
½ cup of sugar
1 teaspoon cinnamon
1 box of raisins
anise to taste
Blend (or pass the corns with the unhulled corn on the grater) the shelled corn with the milk. In a pot, melt the margarine and pour the previous preparation with the sugar, cinnamon, raisins. Cook over low heat, stirring continuously, until the mixture is thick, shiny. Remove from heat and let cool.
Let the dry corn or panca soak for half an hour.
Take a corn pan, dry it and put a spoonful of the previous preparation in it and close it well. They can close them with a strip of the same bread. Make the humitas in this way, the desired quantity. Carefully place them on the corns or trunks of the corn with a little water in the pot as they must be steamed for 30 minutes.
If you want to cook in pressure cookers, put them in the basket to steam them for 15 minutes.
Let cool and serve cold (as an aperitif or dessert) or at dinner.