Uchepos
Uchepos are fresh corn tamales from Michoacán, Mexico, made with sweet corn. These mild, slightly sweet tamales are perfect as a side dish or a stand-alone meal.
Nutrition
Calories: 150cal
Carbohydrate: 26g
Protein: 3g
Fat: 4g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
1 hr Cook
1 hr 30 min Total
12 Tamales
Ingredients
- 10 ears of fresh corn (or 6 cups of kernels)
- 1/2 cup cornmeal
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 corn husks, soaked in warm water for 30 minutes
Instructions
- Start by soaking the corn husks in warm water for at least 30 minutes to make them pliable. This will help you wrap the tamales easily without them breaking.
- Carefully cut the corn kernels off the cobs using a sharp knife. You can also use a corn stripper if available.
- Place the corn kernels into a blender. Add in the melted butter, cornmeal, sugar, baking powder, and salt. Blend until you have a smooth, thick batter.
- Lay a corn husk flat on a clean surface. Spoon about 1/4 cup of the corn mixture onto the center of the husk. Fold the sides over the filling, then fold up the bottom to enclose the filling. The top can remain open.
- Repeat the process with the remaining husks and filling until all are filled.
- Set up your steamer by placing a rack in the bottom of a large pot and adding water just below the rack level. Arrange the tamales standing upright on the rack, open side up.
- Cover the pot and steam the tamales over medium heat for about 1 hour. Check occasionally to ensure there is enough water at the bottom; add more if necessary. The tamales are done when the masa easily separates from the husk.
- Serve the uchepos hot with salsa, crema, or any toppings of your choice. Enjoy!
