Uchepos facts for kids

Uchepo is a delicious type of tamal from Mexico. It is made from fresh, sweet corn. People often enjoy uchepos as a sweet treat or as a savory side dish with meals.

Where Does Uchepo Come From?

Uchepo is a special dish that many people believe started in the Mexican state of Michoacán. But you can find similar corn tamales in other parts of Mexico too. In Central America, these tasty treats are also known as "corn tamales."

If you travel to South America, you might find something similar called humitas. These are also made from corn and can sometimes include sweet ingredients like raisins or a caramel-like sauce.

What is Uchepo Like?

Uchepo is a soft tamal made from tender, fresh corn. Sometimes, a little milk is added to the mix. It has a naturally sweet taste and a very smooth texture.

You can eat uchepo in different ways:

• Savory: It's often served with a green tomatillo salsa or a cooked tomato sauce. People also like to add fresh cheese or sour cream on top.
• Sweet: For a dessert, uchepo is usually drizzled with sweetened condensed milk.

How to Make Uchepo

Making uchepos is a fun process! Here's how you can prepare them for about four people:

What You Need

• 12 fresh, sweet ears of corn
• 1 teaspoon of salt
• Fresh corn husks (from the ears of corn)

Step-by-Step Preparation

1. Prepare the Corn: Carefully remove the husks from the ears of corn. Try to keep the husks whole, as you will use them later. Remove all the silky threads from the corn.
2. Get the Kernels: Use a sharp knife to carefully cut all the corn kernels off the cobs.
3. Grind the Corn: Grind the sweet corn kernels into a paste. You can use a special grain mill for this. If you don't have one, a strong blender works well. The goal is to make a smooth paste without adding too much liquid.
4. Mix the Paste: Once the corn is ground, add the salt and mix it well into the corn paste.
5. Prepare the Husks: Wash the corn husks you saved earlier and dry them with paper towels.
6. Fill the Husks: Spread about four tablespoons of the corn paste onto each husk. Leave about half an inch empty around the edges.
7. Fold the Tamales: Fold the husks in the traditional way, just like you would fold other tamales.
8. Steam the Uchepos: Place the folded uchepos in a tamale steamer. Steam them for about 45 to 60 minutes.
9. Check if They're Done: To see if your uchepos are ready, take one out of the steamer. Open the husk and let it cool for a minute or two. The uchepo is done when it no longer tastes like raw corn.

Serving Suggestions

Many people enjoy uchepos with a tomatillo salsa, a type of sour cream called jocoque, and fresh cheese (queso fresco). Sometimes, uchepos are even used instead of tortillas when people eat pork ribs in green salsa.

See also

In Spanish: Tamal de elote para niños