Corn tamales with pico de gallo

Name: Corn tamales with pico de gallo
Prep time: 100 min
Cook time: 40 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 18-10-2023

Preparation

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.