Techniques Making Humitas Published Jan 7, 2008 10:00 AM Techniques SHARE 2. Spoon about 2 tablespoons of filling in the middle of one of the reserved fresh corn husks. The inner leaves will be quite tender and easier to work with. If the husks are not wide enough, combine two, making sure that they overlap enough to form a tight package. Christopher Hirsheimer 3. Fold the bottom edge up over the filling and then the top over the bottom, the way you’d fold a letter, then fold the sides into a squarish packet. Christopher Hirsheimer 4. Use other husks torn lengthwise into long, thin strips (knot two strips together to make longer ties) to firmly secure the humitas packets. Christopher Hirsheimer 5. Use the corn cobs reserved from the filling recipe to line the bottom of the pot that you will use to steam the humitas. Add enough water to the pot to cover the cobs. Christopher Hirsheimer 6. Place a layer of corn husks on top of the corn cobs and line the sides of the pan with more husks. Next add the humitas, then cover them with the remaining husks. Steam over medium heat for 1 1/2¿2 hours, adding more water if necessary to keep humitas covered. Christopher Hirsheimer Food MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.