These fresh corn tamales are worth making at least once during the summer when fresh corn is readily available and inexpensive.
6 ears corn in husks
5 ripe medium tomatoes, peeled
5 tomatillos, skinned
1 (or more to taste!) jalapeno, stemmed and seeded
2 Tbsp vegetable oil
2 cloves garlic
1 small onion, peeled and minced
salt to taste
- Cut around the base of each ear of corn, cutting through all husk leaves. Carefully remove and reserve the largest husk leaves, discarding any too tough to fold.
- Slice corn off the cob into a bowl, making sure to include all juices. Transfer to blender or food processor and puree until smooth but still a little chunky. Season to taste with salt.
- Place 1/3 cup of corn filling into the concave side of a husk, about 1″ from the wide side. fold sides over the filling. With the seam facing up, fold pointed end over the seam and tuck under to enclose filling, forming an envelope shape. Repeat with remaining filling.
- Arrange uchepos upright, flap-side-down, in a steamer lined with some of the extra husks. Steam until corn is firm and husks separate easily from corn, about 45 minutes – 1 hour.
Directions for Salsa
- Puree tomatoes, tomatillos, and jalapeno in a blender or food processor.
- Heat oil in a large skillet over medium heat and saute garlic and onions until soft.
- Add tomato puree to skillet and cook until thickened.
Serve Uchepos hot or cold with salsa and crema.