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Humita Enorme Rellena con Tofu

Posted on 26 Sep 2010 by maisha (posted in: pages)

Last week I bought a 2 lb package of masa harina at our international grocery store with the intention of making humitas.
Humitas are sweet and savory steamed cakes prepared with corn and/or masa harina. My sister and I couldn't get enough of them when we were living in Ecuador. There they were often sold fresh and warm from food stalls along busy roads.

Although humitas are fairly easy to make, I didn't want to go through all the fuss of wrapping corn husks. Besides, I wanted to make them into a side-dish, rather than a snack.

So I concocted a recipe that would satisfy my humitas craving and pack a bit more nutrition. Basically it's a ginormous humita stuffed with tofu ricotta. Sis, this one's for you, since it's gluten free, vegetarian and you don't need an oven to prepare it!

I followed the tofu ricotta recipe feautured on the Whole Foods Market website, with a few tweaks here and there.

Humita Enorme Rellena con Tofu (with my Spanish being rusty, I hope I didn't just insult someone!)


For the masa

  • 150 grams masa harina
  • one 360 grams pot/can of corn kernels (net weight after draining is 230 grams), rinsed and drained
  • 1/2 tsp baking soda + 1/2 tsp cream of tartar (wijnsteenzuur bakpoeder in Dutch) OR 1 tsp baking powder
  • 2 tbsp canola oil
  • skim milk

For the filling

  • 1 tofu ricotta recipe
  • fig/kalamata/sun-dried tomato tapenade made by processing 8 whole kalamata olives, 3 large pieces of sun-dried tomato and two dried figs in the food processor


Preparing the masa

  1. In a food processor, process the corn kernels until (coarsely) pureed.
  2. Place pureed corn kernels together with the rest of the masa ingredients, except for the milk, in a bowl and mix with a spoon. You should get a crumbly mixture.

  3. Time to use your hands! Knead the mixture and add skim milk little by little until you can form a sturdy, smooth ball of the mixture.

Preparing the filling

  1. Mix the tofu ricotta with the tapenade mixture until evenly distributed.


  1. Line a small pie dish with baking paper (or lightly grease it instead).
  2. Use about 2/3 of the masa to cover the bottom and sides of the dish.
  3. Scoop as much tofu ricotta filling as you can into the dish (about 2/3 of the tofu ricotta).

  4. Cover the filling with the remaining masa.

  5. Steam the pie until the masa becomes firm (60-90 minutes). I used my pressure cooker without the pressure on.

This recipe serves 3-4. I paired my serving with leftover leftover grilled veggies and the remaining tofu ricotta. Next time I would use a slightly larger pie dish, allowing for a bit thinner crust and more filling. Also, I would try flavoring the masa with some herbs and spices, as it tasted a bit bland.


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