Fresh Corn Tamales


Preparation info
  • Serves


    (2 per person)
    • Difficulty


Appears in
La Comida del Barrio

By Aarón Sánchez

Published 2003

  • About

No masa or dried cornhusks are used for this completely fresh tamale, which is from the Michoacán region of Mexico. And there’s no lard in this recipe, but plenty of butter! Uchepos are often prepared during the summer months, when corn is at it’s peak in flavor and sweetness. The Aztecs, known as “men of corn,” planned their yearly calendar around corn harvesting.