Como elaborar Humitas y Pan de maíz Ecuador (Con el toque de Luis)

For our nature-loving friends, my friend Oswaldo Ponce published his book, Birds in the Middle of the World. You can view and order it at this link: https://owiphoto.com/Book-Birds-aroun... For our followers who want to upload photos, please follow us here, comment, and post: https://www.instagram.com/coneltoqued...   / coneltoquedeluis   Tik Tok: @panpastconeltoquedeluis Humitas and Cornbread from Ecuador (With Luis's Touch) Ingredients Cornbread (16 pieces) All-purpose white flour (380 g) Toasted corn flour (120 g) Salt (10 g) (1 heaped teaspoon) Sugar (45 g) (3 level tablespoons) Fresh yeast (20 g) 1 heaped tablespoon of pressed yeast or 10 grams (1 heaped tablespoon) or instant dry yeast 6-7 grams (1 heaped teaspoon) 2 eggs 200 ml water (1 cup, not so heaped) 120 g butter or margarine (1/2 cup) 16 pieces of salt 1000 g ground corn (4 cups) 2.2 pounds of 5-6 pounds approximately 250 g butter (1 cup) 40 g sugar (2 heaped tablespoons) 12 g salt (1 heaped teaspoon) 4 eggs 3 sprigs of white or long onion, chopped 60 ml achiote oil or lard with color 250 g fresh or soft cheese (1/2 cup) Leaves of corn Sweet Humitas (16 pieces) Ground corn or sweet corn (1000 g) (4 cups) Butter (250 g) (1 cup) Sugar (120 g) (1/2 cup) Pinch of salt Eggs (4 pieces) Small anise (3 g) (1/2 teaspoon) Fresh or soft cheese (250 g) (1/2 piece) Corn leaves #humitas #humitasecuador #pandemaiz #ecuadorianhumitas #sweethumitas #humitasconeltoquedeluis #easyhumitas #humitas