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Huminta stone – Tarija
Made with ground corn, Salt, flour fried in hot stone, It basically consists of a paste or slightly seasoned corn masa, wrapped and finally cooked or roasted in own leaves (Chala or panca) an ear of corn. It should be noted that in Argentina it is known as corn and the word is used not only to refer to the mass wrapped in leaves of cob of corn but also just the mass of the same food, boiled and which is usually used to fill empanadas.
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