Humitas Picante (bolivian Spicy Corn Casserole) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Chopped aji chiles, or substitute yellow wax hot chiles or red serranos
2 tbsp: Vegetable oil,
2 can: Cream-style corn,
4 each: Eggs,
1 pinch: Anise seed,
Salt, pepper, and sugar to taste
2 tbsp: Raisins,
6 tbsp: Flour,
Directions:
Saute the chile in the oil for 5 minutes. In a separate bowl, mix
together all remaining ingredients, including the whole eggs. Stir
in the chile mixture last. Mix well.
Pour the batter in a small casserole dish and bake at 400 degrees F
for 1 hour, or until done. Cut into squares immediately and serve on
small plates.
Authors heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-17-95
Source from luhu.jp
together all remaining ingredients, including the whole eggs. Stir
in the chile mixture last. Mix well.
Pour the batter in a small casserole dish and bake at 400 degrees F
for 1 hour, or until done. Cut into squares immediately and serve on
small plates.
Authors heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-17-95
Source from luhu.jp