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Fresh Corn Tamales |
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Serves: 24 Print this Recipe(Uchepos) Category: Tamales Makes about 24 tamales Tamales made from ground fresh corn and steamed in fresh corn leaves are called uchepos. In this recipe a little masa helps to thicken the ground corn mixture. There is no filling in uchepos, but they are often served with a salsa. 6 ears medium corn with all leaves attached 1/3 cup masa harina, (flour for corn tortillas) 1/2 teaspoon baking powder 1/4 cup softened butter, lard, or solid vegetable shortening 2 teaspoons sugar 1/2 teaspoon salt 1. With a sharp heavy knife, cut around the wide end of each ear of corn to release the corn husks from the cobs. Peel off the husks without tearing. Put the husks in a large pan of warm water. Rinse then wrap them in a damp kitchen towel. Remove all silk from the corn and discard. Rinse the corn and cut the kernels off the cobs into a large bowl. With the dull side of the knife scrape the residual corn from the cobs from top to bottom into the bowl. 2. Grind the corn in a food processor to a coarse purée, pulsing about 10 to 12 times. Transfer back to the bowl. Mix in the remaining ingredients, and beat well with a wooden spoon about 30 seconds. 3. For each tamale, put about 1/4 cup filling on the inside curved part of the leaf near the wide end. Fold in the two sides, overlapping, to cover the filling. Fold the narrow end toward the wide end. Lay seam side down on a plate. Cover with a damp towel. Repeat until all are filled. 4. Put about 3 inches of water into a large steamer and drop in a coin. (A rattling coin means there's still water in the pot.) Line the steamer rack with extra corn husks. Stack the tamales, folded ends down on the husks. Cover with more corn husks or aluminum foil. Tuck a kitchen towel on top and put on the lid. Bring to a boil; then reduce heat to a medium boil. Steam the tamales 45 minutes or until the dough pulls away from the husk. Do not let the steamer boil dry. If the coin stops rattling, very cautiously add more hot water. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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