Humitas – Sweet Tamales

Sitting in an outdoor cafe in Vilca, eating lunch and sitting between two philosophers debating the definitions of ridiculousness, of light, of spirit, of bacteria. And another man walking by, stopping by the table and stating his position with emphasis and forte. What could be better? I love this town so much.

Recipe of the Day – Humitas

Sweet Tamales!


  • 2 c. fresh corn kernels (from about 3 ears)
  • 6 T. coconut oil
  • 1 tsp. baking powder
  • 1 T. salt
  • 2 T. coconut sugar or other sweetener
  • 1 c. vegetable stock
  • 1 c. white corn flour
  • 15 corn husks or 7 banana leaves. soaked then drained and dried of excess water


Place a steamer in a large pot and fill the pot with enough water to reach the bottom of the steamer. Over low heat, bring the water to a simmer. Combine corn kernels, oil,  baking powder, salt, and sugar in the bowl of a food processor and process until smooth, about 30 to 40 seconds. Transfer mixture to a large bowl. Add stock, corn flour, and mix with a spoon until thickened and no dry spots remain, about 30 strokes. Spoon about 3 tablespoons of the corn mixture into the middle of each husk. Fold the bottom of the husk up and each side in, then fold the top over to seal. Place humitas seam side down in the steamer, layering on top of one another. Cover and steam until filling is set and no longer raw tasting, about 30 to 40 minutes. You can also do these raw by putting them in the dehyrator for 1-2 hours at 105 degrees.

Word of the Day – humitas -sweet, dessert tamales

Tip of the Day – You can put anything you want into tamales or humitas. For the humitas, try coconut, raisins, apple, cinnamon, chocolate bits for example.

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