This Tamale-like dish comes from the state of Michoacan, Mexico and has Purapeche roots. Here the local corn is high in starch and is able to hold the corn mixture together easily inside the corn husk. "This recipe is very meaningful, its from my state and one of my favorites. Corn itself is sacred so it also has to do with the Earth and my purepecha roots. El maiz is different, it has more starch unlike the corn grown in the U.S. I Also liked to have it with milk when it isn’t served with cream, cheese and salsa."
- 6 ears of corn
- ½ cup of water
- sugar (o pilincillo) –optional
- Sour cream
- Your choice of salsa
- Los elotes se pelan y las hojas se ponen a remojar en agua caliente /The corn husk is removed and placed in hot water to soak.
- Los elotes se desgranan y se muelen en crudo. /The corn kernels are removed and mashed in their raw state.
- Le agregas azucar (o piloncillo). /You can add sugar or pure sugar cane to your liking.
- Todos los ingredientes se baten hasta lograr una masa bien integrada. /All ingredients are blended together until you have a good corn mixture.
- Se abre la hoja de elote, se rellena con la masa y se cierra. /You open the corn husk, fill it with the corn mixture and close it so that it is secure inside the husk.
- Los uchepos se colocan parados dentro de una vaporera y se ponen a cocer durante una hora./The uchepos are placed right side up inside of a steamer for an hour.
- Se sirven con crema y salsa, tambien queso si gustan./They are served with sour cream, salsa and cheese.