Uchepos Recipes
UCHEPOS
These are simple tamale-like creations that require fresh new summer corn with a starch content higher than most of the corn available in the U.S. The following recipe comes from the state of Michoacan where the local corn is high in starch and, therefore, holds the simple corn mixture together in the corn husk just like a tamale, but without any other binding agents.
Provided by Food Network
Categories appetizer
Time 3h45m
Yield about 2 dozen uchepos, 6 to 1
Number Of Ingredients 3
Steps:
- Preparing the uchepos: Cut through each corncob at the thickest part, just above the base. Unwrap the leaves very carefully, trying to keep them whole, and trim off the points. Rinse the leaves and set them aside to drain.
- Cut the kernels from the cobs as near to the core as possible. You should have 4 cups of kernels.
- Put the kernels into the blender with the water and salt and grind them until they are very smooth. It will be much easier to do in 2 lots. You will have to keep stopping the blender and releasing the blades; but do not add more water.
- Making the uchepos: Smear a thin coating of the corn mixture over the broadest part of the cornhusk, allowing for turning down about 1 1/2-inches at the bottom broad part of the husk and about 3-inches high at the pointed top. Fold the sides of the husk together firmly. Turn up the pointed end of the leaf and fold the broader over it.
- Cooking the uchepos: The most convenient way to cook uchepos is with a conventional steamer. Fill the bottom of the steamer with water up to the level indicated and bring it to a boil. Line the top of the steamer with cornhusks, covering the bottom and sides well. Stack the uchepos upright. For the best results, they should be packed firmly but not too tightly, because the husks swell out as the dough cooks.
- Cover the uchepos with more cornhusks. Cover the top of the steamer with a thick cloth ¿ a piece of old toweling is best ¿ to absorb the condensation from the lid of the steamer. Cover the steamer with a tightly fitting lid.
- As the water in the bottom part comes to a boil, put a coin into it, put the top part of the steamer on, and let the uchepos cook for about 2 1/2 to 3 hours over a medium flame. Keep the water bubbling, but not boiling violently. That is the reason for the coin. You will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low. It the water is allowed to go off the boil the uchepos will be heavy. Keep a kettle of water simmering so that you can refill the steamer when necessary.
- To test the uchepos for doneness, remove 1 from the center, and 1 from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the uchepos and see if they are spongy and well cooked throughout.
UCHEPOS
These are simple tamale-like creations that require fresh, new summer corn with a starch content higher than most of the corn available in the U.S. The following recipe comes from the state of Michoacan where the local corn is high in starch and therefore, holds the simple corn mixture together in the corn husk just like a tamale, but without any other binding agents. I like these because there is no lard or fat added kind of like diet tamales. This is a recipe I found online by Dianna Kennedy. It is exactly how I learned how to make them from my husband's aunt--90+ years old from Michoacan.
Provided by CunSwim
Categories Corn
Time 3h45m
Yield 2 Dozen
Number Of Ingredients 3
Steps:
- Preparing the uchepos:.
- Cut through each corncob at the thickest part, just above the base. Unwrap the leaves very carefully, trying to keep them whole, and trim off the points. Rinse the leaves and set them aside to drain.
- Cut the kernels from the cobs as near to the core as possible. You should have 4 cups of kernels.
- Put the kernels into the blender with the water and salt and grind them until they are very smooth. It will be much easier to do in 2 lots. You will have to keep stopping the blender and releasing the blades; but do not add more water.
- Making the uchepos: Smear a thin coating of the corn mixture over the broadest part of the cornhusk, allowing for turning down about 1 1/2-inches at the bottom broad part of the husk and about 3-inches high at the pointed top. Fold the sides of the husk together firmly. Turn up the pointed end of the leaf and fold the broader over it.
- Cooking the uchepos: The most convenient way to cook uchepos is with a conventional steamer. Fill the bottom of the steamer with water up to the level indicated and bring it to a boil. Line the top of the steamer with cornhusks, covering the bottom and sides well. Stack the uchepos upright. For the best results, they should be packed firmly but not too tightly, because the husks swell out as the dough cooks.
- Cover the uchepos with more cornhusks. Cover the top of the steamer with a thick cloth a piece of old toweling is best to absorb the condensation from the lid of the steamer. Cover the steamer with a tightly fitting lid.
- As the water in the bottom part comes to a boil, put a coin into it, put the top part of the steamer on, and let the uchepos cook for about 2 1/2 to 3 hours over a medium flame. Keep the water bubbling, but not boiling violently. That is the reason for the coin. You will be able to hear it dancing about, and it will tell you if the water goes off the boil or is getting dangerously low. It the water is allowed to go off the boil the uchepos will be heavy. Keep a kettle of water simmering so that you can refill the steamer when necessary.
- To test the uchepos for doneness, remove 1 from the center, and 1 from the side of the steamer. As you open the husks, the dough should come away easily from the husks and be completely smooth. To make doubly sure, open up the uchepos and see if they are spongy and well cooked throughout.
- I serve them with sour cream and salsa, red or green, whatever you prefer.
Nutrition Facts : Calories 232.2, Fat 3.2, SaturatedFat 0.5, Sodium 42.3, Carbohydrate 51.4, Fiber 7.3, Sugar 8.7, Protein 8.7
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UCHEPOS (FRESH CORN TAMALES) RECIPE - FOOD & WINE
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- Cut off excess corn silk from top of each ear of corn. Cut off ends of ears of corn just above base, so husks are detached from stalk and can be easily removed. Carefully remove husks, keeping them whole by holding middle of each husk leaf and gently rolling it off. Separate at least 20 bigger, thicker outer husks (you’ll want a few extras in case some tear) from smaller, thinner inner husks. Gently rub husks with a damp kitchen towel to remove any dirt. Set aside.
- Rub a clean kitchen towel over kernels to remove any silk (or rinse under cold running water to remove silk, and pat dry). Working with 1 ear at a time, stand corn cob up in center of a piece of parchment paper or a rimmed baking sheet, and cut corn kernels off cobs to equal 5 cups. Reserve any remaining corn kernels for another use.
- Process corn kernels and milk in a food processor until corn becomes a textured, coarse puree, about 5 minutes. Place crème fraîche, butter, sugar, and baking powder in a small bowl, and whisk until just blended. (Do not overwhisk or the mixture will separate.) With food processor running, pour crème fraîche mixture through food chute, and process until combined, about 1 minute. Add salt, and process until blended, about 30 seconds. Taste and add more salt, if desired.
- Place corn mixture in a fine wire-mesh strainer set over a bowl. Gently stir corn mixture (without pressing down) for 10 seconds. Let mixture sit, undisturbed, until excess liquid (1/2 cup) passes through strainer, about 1 minute. Discard 1/2 cup of excess liquid. Transfer strained corn mixture to a medium bowl.
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- Carefully peel the husks from the ears of corn. It helps if you slice 1/4-inch or so from the bottom part of the corn. Place the husks in a large bowl and cover with hot water. (If using dried corn husks, soak in hot water.)
- Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.
- Lay out a corn husk with the tapering end towards you. If the fresh corn husks are too thin, use 2 or 3 fanned together. Spread about 3 tablespoons of dough or masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides.
- When you have all tamales ready place them, again as vertically as you can, into the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in some cornhusks, so the tamales won’t dance around. Cover with more cornhusks, and steam covered with a lid anywhere from 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks.
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