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

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