Pronounced [oo-CHEH-pohs ] Uchepos are fresh sweet corn tamales from the Michoacan region of Mexico. To make them you cut the fresh corn kernels 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...
Tamales are found in throughout Latin America. Nacatamales are found in Nicaragua, and El Salvador combines an interesting variety of ingredients including, raisins, capers, and green olives. The meat used in the recipe may be pork or chicken and sometimes a combination of both. In Venezuela they are called Hallacas which re...
From Vegetarian Gourmet 1993, Don Matesz. This a vegetarian tamale made with tofu, onion, bell pepper, soy sauce and mustard.
A sweet tamale filled with brown sugar, cinnamon, nutmeg, raisins and pecans.