<http://schema.org/description>
"Corn tortes are very popular in all South American countries. They are made with a base of ground fresh corn kernels mixed with butter, eggs, cheese, onions, or tomatoes, depending on the country. This base can be wrapped in cornhusks and steamed; these packets are called humintas in Bolivia and humitas in Argentina, Peru, and Ecuador. Or it can be baked in a shallow baking dish (huminta al homo). Sometimes it is layered with cheese or with a savory mixture of ground beef or chicken.\n\nThere is a considerable difference between South American and North American corn varieties. Because South American corn is drier and starchier, it is important for U.S. cooks to look for mature corn, and it is necessary to add cornmeal to get the right consistency for the huminta mixture. This particular corn torte hails from Bolivia, where it is usually cut into slices and served with a cup of coffee."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/corn-torte-with-chicken-filling-bolivian-style>