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Green Corn
Tamales - Uchepos
Pronounced [oo-CHEH-pohs ]
Uchepos are fresh corn tamales from the Michoacan region of Mexico. To make
them you cut the corn off the cob and mix the fresh corn kernels with the
masa dough. This mixture is applied to the fresh green corn husks (not dried
husks like typical tamales) The tamales are steamed and served with just a
little bit of crema of queso fresco. The tamales should be eaten within 3
days or they freeze well for up to 3 months
Yield: 24 tamales
I N G R E D I E N T S
12 ears of fresh white or yellow corn
1 lb Monterrey Jack cheese, grated
1 lb pure lard
1/2 lb butter
1/2 cup (scant) sugar
1/4 cup light cream, or more
2 green chiles, parched and peeled
1 lb cheddar or longhorn cheese
salt
I
N S T R U C T I O N S
Chop stalk end of each ear of corn flush with the base of the ear. Shuck,
being careful to keep corn husks intact for later use. Wash husks, and
drain.
Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder,
blender or food processor.
Cream lard and butter to a smooth and fluffy consistency with an electric
mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream
and salt to taste. Continue to mix with the electric mixer until mixture
looks like whipped cream. Add more cream if mixture is dry.
Cut the roasted green chiles into long strips. Spread about 2 tablespoons of
the corn mixture on each corn husk. Spread mixture out into a rectangle and
allow at least 2 inches of husk to extend below the corn mixture and a few
inches of margin on both sides of the husk. Place about 2 strips of green
chile down the center of the corn mixture, then sprinkle with a few pinches
of the grated Cheddar cheese.
Hold the two sides of the tamale together to make the corn mixture fold up
around the filling. Then tuck one edge of the husk over the top of the
tamale and roll, tying the ends with strips of corn husks. If preferred, the
bottom end of the husk can be folded up before rolling. If you plan to
freeze the tamales, freeze them at this point.
Place the tamales upright on a rack in a pressure cooker or large steaming
kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups
water into the bottom of the pan, about 1/2 inch deep.
Steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45
minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or
chicken added.
Store refrigerated for 3 to 4 days.
Freezing Tip
Package tamales in plastic "freezer" zipper bags. Keep frozen up to 1
year.
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Tamale Spreader Instructions
I have to admit I was
a bit skeptical of using this
tamale masa spreader gadget for spreading masa. But after struggling
with a spoon I gave this a try and now "I'm a believer"!
Pick up ½ cup of masa dough with front of spreader.
Place on husk and press to the angle of the spreader
Slide towards the bottom of the husk until the entire husk is covered.
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The spreader works
best with soft, warm, masa
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Use the large smooth
surface to spread.
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For thicker masa use
more masa and less pressure.
tamale masa spreader from gourmetsleuth.com
About Masa
Fresh masa dough is always preferred.You can purchase
"masa for tamales" at your local tortilla factory if there is one in your
area. If it is not available then we feel Maseca brand Masa is the best on the market.
Maseca masa for tamales
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