A sweet tamale filled with brown sugar, cinnamon, nutmeg, raisins and pecans.
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 wit...
Dessert tamales filled with sweet corn kernels, raspberries, rasins and almonds.
From The New Texas Cuisine by Stephen Pyles; a simple tamale recipe stuffed with chorizo and onions.
This is a sample recipe from Tamales 101 by by Alice Guadalupe Tapp. If you have a Mexican market near by you may be able to purchase freshly made masa dough. If don't have a handy source and you don't care to take the time to make it from scratch the masa flour is a quick reasonable substitute.