Fresh Corn Tamales
UcheposTamales 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.
Ingredients
Makes about 24 tamales
- 6 medium ears of corn with all leaves attached
- ⅓ cup masa harina flour for corn tortillas
- ½ teaspoon baking powder
- ¼ cup softened butter lard, or solid vegetable shortening
- 2 teaspoons sugar
- ½ teaspoon salt
Instructions
- 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.
- 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.
- For each tamale, put about ¼ 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.
- 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.