Growing Chefs! Ontario Uchepos
Uchepos
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Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Trim the stem ends from each ear of corn using a sharp knife.
Peel the husks carefully and remove the silk. Wash the husks and discard any damaged sections.
Shave the kernels from each ear into a large bowl, rotating the ear as needed. Discard the cobs.
Get Cooking!
Transfer the corn kernels to a blender. Add the salt and pulse until a coarse paste forms. If the paste is too thick, add a little milk to reach a smooth but thick consistency. If it is too thin, add a bit of maseca corn flour.
Prepare the husks for tamales: overlap 2 – 3 husks to form a vessel. Scoop about ⅓ cup of corn paste into each husk. Fold and wrap the husks to enclose the filling.
Line the bottom of a steamer or large pot with leftover husks and cobs of the corn. Arrange the tamales vertically with folded ends down. Cover with additional husks and a clean kitchen towel to prevent condensation from dripping on the tamales.
Steam over boiling water for 30 – 40 minutes, checking occasionally to ensure the water doesn’t evaporate completely. Add hot water as needed. Tamales are done when the corn paste is set and tender. Serve warm.
Growing Chefs! Ontario Recipe
Uchepos
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Trim the stem ends from each ear of corn using a sharp knife.
Peel the husks carefully and remove the silk. Wash the husks and discard any damaged sections.
Shave the kernels from each ear into a large bowl, rotating the ear as needed. Discard the cobs.
Get Cooking!
Transfer the corn kernels to a blender. Add the salt and pulse until a coarse paste forms. If the paste is too thick, add a little milk to reach a smooth but thick consistency. If it is too thin, add a bit of maseca corn flour.
Prepare the husks for tamales: overlap 2 – 3 husks to form a vessel. Scoop about ⅓ cup of corn paste into each husk. Fold and wrap the husks to enclose the filling.
Line the bottom of a steamer or large pot with leftover husks and cobs of the corn. Arrange the tamales vertically with folded ends down. Cover with additional husks and a clean kitchen towel to prevent condensation from dripping on the tamales.
Steam over boiling water for 30 – 40 minutes, checking occasionally to ensure the water doesn’t evaporate completely. Add hot water as needed. Tamales are done when the corn paste is set and tender. Serve warm.