x
2 Photos
x
Select File


Validate Cancel
2

Uchepos

2h
1h 30 mins
Low
30
Favorites
Collections
Glider
Super List
Upload a picture
To print
Try these delicious traditional Michoacan tamales, the best combination of corn with sugar. This easy recipe is the best way to sweeten your mornings!
Learn more about Brenda Villagomez

Ingredients

8 portions
  • 4 cups corn grain
  • 1/2 cups sugar
  • 1 tablespoon baking soda
  • corn husk

Preparation

Blend the corn kernels in the blender little by little and reserve in a bowl.
Add the sugar and the baking powder and mix perfectly to integrate all the ingredients until a homogeneous mixture is formed.
Add a tablespoon of the masa to the fresh corn husk and fold in half and then cover with the other part as shown in the video. Reservation.
In a pot with a double boiler, place the uchepos upright so that the filling does not spill, and cover with the leftover leaves, cover and cook over medium low heat for 45 minutes or until they are cooked.
Serve on a clay plate and enjoy with a delicious champurrado.

PRESENTATION

On a plate with a corn husk.

TIPS

Grind the corn in a mill to make it more traditional. To make your leaves come out even, cut the tip of the corn and the base.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
361.6
kcal
18.08%
Carbohydrate, by difference
76.2
g
25.4%
Protein
8.1
g
16.2%
Total lipid (fat)
4.1
g
6.31%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING