Corn tamales with pico de gallo

McCormick®
The famous corn tamales, also known as uchepos, are typical of Michoacán and are perfect for breakfast or dinner, as they can be accompanied with a good atole or hot chocolate.We love these tamales so much that we created this equally delicious and fluffy version, but with much more flavor, as they have a touch of McCormick Mayonnaise and pico de gallo. Enjoy!Did you know? Uchepos are a gem of Mexican cuisine, as they are a recipe that helps us take advantage of the corn season.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup ear corn, shucked
  • 1 1/2 cups chicken broth
  • 1 1/2 cups lard
  • 1/4 cups McCormick® mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 cups corn masa flour
  • 1/2 cups ear corn, shucked
  • corn husks
  • pico de gallo, for accompaniment
  • McCormick® mayonnaise, for accompaniment
Preparation
1h
40 mins
Low
  • Blend the corn and chicken broth for 3 minutes at maximum speed, until you have a homogeneous mixture. Set aside until use.
  • Beat the lard, McCormick® Mayonnaise, salt, and baking powder at medium speed until creamy consistency is achieved.
  • Add the cornmeal and pour in what you blended earlier along with the corn, gradually. Beat for 5 minutes or until all ingredients are perfectly integrated and the dough is hydrated and fluffy.
  • To assemble the tamales: spread the mixture on the husk, close it, and repeat until the dough is finished. Arrange vertically inside a steamer and cover with a bed of corn husks.
  • Cook the corn tamales at medium temperature for 40 minutes.
  • Serve the tamale and accompany it with pico de gallo and McCormick® Mayonnaise.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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