Entree: Mexico – Michoacan – Uchepos (Fresh Corn Tamales)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs 35 min

Ingredients

- For the uchepos batter:
- 6 cups (900 g) fresh corn kernels (about 6 large ears)
- 1/3 cup (80 ml) whole milk
- 3 tbsp (45 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 1 tsp (4 g) baking powder
- 2 tbsp (30 g) unsalted butter, melted (or lard)
- 12-16 corn husks, soaked in warm water at least 30 minutes

- For the carnitas (braised and crisped pork):
- 2 lb (900 g) pork shoulder (pork butt), trimmed and cut into 2-inch pieces
- 1 tbsp (15 ml) vegetable oil
- 1 medium white onion, halved (about 120 g)
- 4 cloves garlic, smashed
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 cup (240 ml) fresh orange juice
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 bay leaves

- For crema and cheese:
- 1 cup (240 ml) Mexican crema or sour cream
- 6 oz (170 g) queso fresco, crumbled

- Nopal-tomato salad (as vegetable component):
- 8 oz (225 g) cooked nopales, diced (fresh or jarred), drained if jarred
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 1/4 cup (15 g) white onion, finely chopped
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2.5 g) salt
- 1 tbsp (15 ml) olive oil (optional)

Instructions

Short Description:
Soft, sweet tamales made from fresh Michoacan corn, steamed in corn husks and served as a full meal with braised carnitas, Mexican crema, queso fresco, and a bright nopal-tomato salad.

Regional Notes:
This Michoacan version uses freshly ground sweet corn (uchepos) rather than dried masa, giving a tender, naturally sweet tamal that is traditionally served with crema and queso fresco. To make it a complete Michoacan-style entree, it is paired here with simple carnitas and a nopal salad common in the region.

1. Prepare corn husks by soaking them in warm water at least 30 minutes so they are pliable; set aside.
2. Make the uchepos batter: in a blender or food processor, work in batches to pulse the fresh corn kernels with milk until a coarse-smooth batter forms (some texture is traditional). Scrape into a bowl and stir in sugar, salt, baking powder, and melted butter until combined. Taste and adjust sugar or salt if needed.
3. Assemble uchepos: spread a heaping 1/3 cup (about 80 g) of batter onto the center of a soaked corn husk (use thicker side). Fold sides over to enclose and fold the bottom up; no tying necessary but you may secure with a small strip of husk if desired. Repeat to make 12–16 uchepos depending on size.
4. Steam uchepos: place a steamer basket over boiling water in a large pot. Stand uchepos upright in the steamer snugly. Cover and steam for 25–30 minutes, until batter is set and toothpick inserted into center comes out clean. Remove and keep warm.
5. Start the carnitas: preheat oven to 350°F (175°C). Pat pork pieces dry and season with salt and pepper.
6. In a heavy ovenproof Dutch oven or deep skillet, heat oil over medium-high heat. Brown pork in batches on all sides, about 6–8 minutes per batch; transfer browned pork to a plate.
7. In the same pot, add halved onion and smashed garlic and cook 2 minutes to soften and pick up browned bits. Return pork to pot, add orange juice, chicken broth, and bay leaves; bring to a simmer.
8. Cover and transfer pot to preheated oven. Braise for 1.5 to 2 hours, until pork is fork-tender and easily shredded.
9. Crisp the carnitas: remove pork from braising liquid and shred with two forks. Reserve 1/2 cup (120 ml) of the braising liquid. Spread shredded pork in a single layer on a rimmed baking sheet, drizzle with reserved liquid, and broil or place under a hot broiler for 4–6 minutes to get edges crispy, tossing once to crisp evenly. Watch closely to avoid burning.
10. Make the nopal-tomato salad: if using fresh nopales, simmer diced nopales in boiling water 8–10 minutes until tender, drain, and rinse. In a bowl, combine cooked nopales, diced tomatoes, chopped onion, cilantro, lime juice, salt, and olive oil if using. Toss and taste for seasoning.
11. Warm the crema and crumble queso fresco. Reheat uchepos briefly in a steamer or microwave (covered) if needed.
12. To serve: place 2–3 uchepos per person on each plate, spoon 1/2 to 3/4 cup (120–180 g) crisped carnitas alongside, add a generous scoop of nopal-tomato salad, and finish uchepos with a drizzle of crema and a sprinkle of crumbled queso fresco. Serve hot.