Humitas picante (bolivian spicy corn casserole)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped aji chiles, or substitute yellow wax hot chiles or red serranos |
| 2 | tablespoons | Vegetable oil |
| 2 | cans | Cream-style corn |
| 4 | eaches | Eggs |
| 1 | pinch | Anise seed |
| Salt, pepper, and sugar to taste | ||
| 2 | tablespoons | Raisins |
| 6 | tablespoons | 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