Green Corn Tamal

Uchepos, Green Corn Tamal & Chipotle Salsa

Posted: Oct 05, 2015 1:29 PM MST

Courtesy of Jeff Smedstad, Executive Chef, Elote Cafe

Uchepos
This special tamal is all about pure corn, based on a specialty of Michoacan I have adapted a recipe that uses our tasty sweet corn. These little treats are made using the fresh corn husk instead of the usual dried corn husk and it imparts a special flavor as well as giving them a distinctive presentation. I use a food processor to make these, an unusual step but it makes them quick and easy.

4 cups of fresh corn cut from the cob, carefully remove the husk leaf by leaf trying to keep them as whole as possible for wrapping the tamales

1 cup milk
2 tsp salt
2 tbsp sugar
1 tsp baking powder
1 cup lard
2 cups masa

Put the milk, salt, sugar, baking powder and 2 cups corn in a blender and puree until smooth. Put the lard and masa in a food processor and blend while the machine is running slowly add corn puree and leave running until dough is smoth, transfer to abowl and fold in remaining whole corn. The dough will seem loose, dont worry put in the fridge for 15 minutes to rest and firm up a bit. When dough is well chilled take the fresh husks and put about 2 tablespoons in each, roll up wrap in foil and steam for 1 hour. Serve with crema and salsa corriente.

Green corn Tamal
My favorite tamal, after 15 years of making these babies I could still eat one everyday and that is the truest test  of a classic which for me I believe this to be. This is great intro to tamales as they are easy to form and the prep is minimal. In the southwest where I live these are always the crowd favorite. In all my years of making tamales I have yet to meet anyone that doesn’t like them. If you make carnitas or just pork roast save the fat and use your own homemade lard, it makes a difference as well. 

Makes 12 tamales

2 1/2  pounds masa
1 pound lard
1 1/2 tbsp salt
1 1/2 tbsp sugar
1 1/2 tsp baking powder
1 1/2 cups milk
3 cups corn
2 cups cheese
2 cups roasted diced poblano Chile

Use a stand mixer for this one, beat the lard with the salt, sugar and baking powder then add the masa and beat until smooth adding the milk bit by bit then fold in corn, cheese and chiles. Divide dough evenly on 12 large corn husks or 24 small husks, roll and steam for 1 hour.

#2 Chipotle Salsa

6 Tomatoes

5 chipotles en adobo

1 tsp black pepper

2 tsp salt

1 1/2 cups water

8  garlic cloves toasted

Simmer for 10 minutes then blend.

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