Uchepos

Origin

Although it is considered to have originated in the Mexican state of Michoacan, uchepo can be found in other states of the republic where it is called corn tamal. In other regions of central America it is also called corn tamal.

Description

Uchepo consists of a tamal made with tender maize (corn), which sometimes is added to milk. It has a sweet taste and its consistency is soft. The uchepo can be served on its own, or with a green tomatillo salsa or tomato cooked and accompanied by fresh cheese or sour cream.

As a dessert it is usually served and bathed in sweetened condensed milk.

Method of preparation

To prepare uchepos for about four people, it is necessary that you have

The corn is taken and all grain removed from the cobs and then ground; at the same time the butter, salt and sugar is mixed together and is then added to the mashed corn kernels. Once combined, the mixture begins to develop mass in the form of tamales and they rolled in the leaves of corn, they are then cooked for 30 minutes in a steamer.