Uchepos [EXAMPLE]
A sweet fresh-corn tamal, named with the Purépecha word for 'tender' — a sample from the family cookbook.
from the kitchen of Auntie [Placeholder]
Ingredients
- 12 ears of tender sweet corn
- 100 g butter, melted
- 3 tablespoons sugar (or to taste)
- 1 pinch of salt
- Fresh corn husks, for wrapping
Preparation
- 1
Cut the kernels from the cobs and grind them (with the corn's own milk) into a loose, moist masa.
- 2
Mix with the butter, sugar, and salt.
- 3
Spread the masa over fresh corn husks and wrap like a tamal.
- 4
Steam for 45–50 minutes, until the husk peels away on its own.
- 5
Serve hot with crema — or plain, the way they were eaten at home.
[EXAMPLE — REPLACE] A sample recipe from the family cookbook. The family’s voice will turn it into the real one: which corn to use, how much sugar, and what they were served with at the family table.
“Uchepo,” they say, is the Purépecha word for tender. All the flavor of freshly cut corn, wrapped in its own leaf: a tamal that tastes like August.