Bolivia - Humintas Dulces (Fresh Corn Tamales Filled with Caramel) dessert

[Olga Drozd]

Bolivia  - Humintas Dulces (Fresh Corn Tamales Filled with Caramel)

Humintas are fresh corn tamales typical of Bolivia, Chile, and Peru.  Similar breads have been made since pre-Columbian times throughout the great corn cultures of the Americas.  As a quick substitute for caramel filling, you can use the caramel sheets sold for making caramel apples.  Cut each sheet into 3 or 4 pieces and roll them around a few pieces of chopped nuts to make small cylinders.

FILLING:

1 1/4 cups sweetened condensed milk (NOT evaporated milk)
1 small cinnamon stick (preferably Mexican cinnamon)
2 Tablespoons dark rum (optional)
1 teaspoon pure vanilla extract
1/8 teaspoon ground cayenne pepper

Finely grated zest of 1/2 lemon
1/4 cup chopped lightly toasted walnuts, peanuts, or pecans
1 Tablespoon unsalted butter

CORN HUSKS AND DOUGH:

8 ears fresh corn, with husks, OR Two (15 ounce) cans cream-style corn PLUS One (8-ounce) package dried corn husks
1/2 cup sweetened condensed milk

2 cups masa harina
2 teaspoons baking powder
1/2 teaspoon salt

1 cup unsalted butter, softened
1/3 cup dried currants or raisins
2 teaspoons pure vanilla extract

Prepare the filling: In a heavy-bottomed saucepan combine the condensed milk, cinnamon, rum, vanilla, and cayenne.  Place the saucepan over very LOW heat and cook, stirring often, until the mixture thickens and turns a rich caramel color, about 30 minutes.

Remove the pan from the heat.  Scrape off the cinnamon stick and discard it.  Stir in the lemon zest, nuts, and butter, and beat vigorously until the caramel mixture is cool. Divide the caramel into 30 portions.  With lightly buttered hands, roll each portion into a small cylinder about 2 inches long and 1/3 inch in diameter.  Set aside in a cool, dry place.

Prepare the corn husks:  Using a sharp chef's knife cut the base off each ear of corn and carefully remove the husks.  Rinse the fresh or dried husks, and place them in a large pot with enough water to cover.  Place the pot over high heat and bring to a boil.  Remove the pot from the heat, but leave the husks in the water while you prepare the dough.

Remove and discard the silk from the ears of corn.  Using the large holes on a metal box grater, grate the corn off the fresh ears into a large mixing bowl.  You should have about 4 cups of combined juice and pulp.  Stir in the condensed milk (OR combine the canned corn and sweetened condensed milk), and transfer to a saucepan.  Cook, stirring, over medium LOW heat for about 10 minutes, until the mixture thickens slightly.  Set aside and allow the mixture to cool completely, about 30 minutes.

Sift the masa harina, baking powder, and salt into a bowl.

In a separate large bowl, beat the butter with an electric mixer until smooth and fluffy. Alternately beat in the corn mixture and masa harina mixture, 1/2 cup at a time, beating until the mixture forms a fluffy, moist, but fairly stiff dough.  Stir in the currants and vanilla.

Remove the corn husks from the saucepan.  Wipe them off with a kitchen towel and discard any that are discolored.  Reserve narrow pieces to tie the tamales.

Place a large untorn corn husk on the work surface, with the wide end nearest you and the point facing away.  Place 2 Tablespoons of the corn dough in the middle of the husk.  Push a caramel cylinder into the dough and lift up the long sides of the husk to bring the dough up over the caramel, forming a small tamale (about 1 1/2 inches wide and 3 inches long) with the caramel in the center.  Fold in the long sides, then fold up the bottom of the husk to cover the tamale.  Fold down the pointed end so that the tamale is completely enclosed in a neat package.  Use a strip of corn husk or a length of kitchen string to tie the tamale in the center (if the husks are small or torn, you may have to overlap them.  For extra security you may wish to double-wrap the humintas to prevent them from leaking as they steam and expand.)  Continue to make humintas until all the husks, dough, and filling have been used.

Arrange the humintas in the top of a steamer over boiling water.  Steam for 45 to 50 minutes, or until they feel fairly firm to the touch.  Check occasionally and add more boiling water to the bottom of the steamer if needed (if you don't have a steamer, improvise by placing the humintas on a rack in a roasting pan.  Fill the bottom of the pan with boiling water, being careful not to let it touch the humintas, and cover it tightly with aluminum foil.  Steam in a preheated 350º F. oven for 45 to 5 minutes.)  Let the humintas cool to room temperature before serving.

NOTE: Drop a coin in the steamer water.  When you no longer hear the coin rattling, it is time to add more hot water.

TO MAKE A CORN HUSK STRING:

•  Cut a 1/2 inch wide strip the length of the corn husk.
•  Tie a knot at the narrowest end of the strip.
•  Starting at the wider end, cut down the length of the strip in the middle almost to the knot.  You should now have a 1/4 inch wide string, double the length of the husk.