Indulge in the rich flavors of Mexico with Uchepos, a traditional dish that transforms fresh sweet corn into delectable tamales.
This recipe captures the essence of Mexican culinary heritage, offering a delightful blend of sweetness and masa goodness.
Table of Contents
Key Takeaways
- Who this dish appeals to: Tamale enthusiasts, those with a sweet tooth, anyone seeking an authentic taste of Mexican tamales.
- Estimated duration: A labor of love taking approximately 2 hours, resulting in a batch of sweet corn tamales.
- Nutrition facts: A comforting treat with the wholesome goodness of sweet corn and masa.
About this Recipe
Uchepos are sweet corn tamales that hold a special place in Mexican cuisine, particularly during the corn harvest season. This recipe guides you through the process of creating these soft and sweet delights, perfect for breakfast or as a satisfying dessert.
Equipment Required
- Large steamer
- Mixing bowls
- Corn husks, soaked in warm water
- Kitchen twine
Ingredients
Sweet Corn Filling:
- 5 cups fresh sweet corn kernels
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
Tamale Dough (Masa):
- 2 cups masa harina
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups warm milk or water
Instructions
Sweet Corn Filling:
- Blend the sweet corn: In a blender, puree the fresh sweet corn kernels until smooth.
- Cook the filling: In a saucepan, combine the sweet corn puree, sugar, butter, and milk. Cook over medium heat, stirring continuously, until the mixture thickens to a pudding-like consistency. Allow it to cool.
Tamale Dough (Masa):
- Beat the butter: In a large mixing bowl, beat the softened butter until creamy.
- Mix masa ingredients: Add masa harina, sugar, baking powder, and salt to the bowl. Mix well.
- Gradually add liquid: Gradually pour in warm milk or water, mixing continuously until you have a smooth and pliable masa dough.
Assembling Uchepos:
- Prepare corn husks: Soak corn husks in warm water to soften them. Pat them dry.
- Spread masa: Take a corn husk and spread a thin layer of masa dough on the center.
- Add sweet corn filling: Spoon a generous portion of the sweet corn filling onto the masa-covered husk.
- Fold and tie: Fold the sides of the husk over the filling and tie the tamale securely with kitchen twine.
- Steam the tamales: Arrange the tamales in a steamer, standing them upright. Steam for 1.5 to 2 hours or until the masa is cooked through.
Serving Uchepos:
- Cool and unwrap: Allow the tamales to cool slightly before unwrapping.
- Serve warm: Serve the Uchepos warm, either as they are or with a dollop of Mexican crema and a sprinkle of cinnamon.
Side Suggestions
- Atole or champurrado for a warm beverage
- Fresh fruit slices for a refreshing contrast
- Dusting of cinnamon or cocoa powder for added flavor
Storage Options
Uchepos can be stored in the refrigerator for up to one week. Reheat them in a steamer for the best texture and flavor.
Ingredient Substitutes
- Fresh sweet corn: If fresh corn is unavailable, you can use thawed frozen corn kernels.
- Masa harina: Traditional masa harina is recommended, but you can experiment with corn flour in a pinch.
Alternatives to this Dish
Transform your Uchepos into a dessert by serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgence.
If you’re interesting in continuing your regional dish repetoire, then consider these options:
- Chapulines Tacos: Roasted grasshoppers, a unique and protein-rich snack from Oaxaca.
- Volcanes: Mini taco-like snacks often featuring a base of tortilla, cheese, and meat, resembling a volcano.
Conclusion
Uchepos bring the sweet essence of corn to your table, offering a delightful and comforting tamale experience. Whether enjoyed for breakfast or as a dessert, this recipe promises an authentic taste of Mexican culinary heritage and a celebration of sweet and masa goodness. ¡Buen provecho!
