Uchepos

Serves:

12

Cooking time:

1 hour

Difficulty:

Medium

Traditional from:

Michoacán

Ingredients

12 tender corns
3 cups of whipped cream
1 sugar cup
1 spoon of baking powder

How to

Shell and mill the corns. The leaves are later used to wrap them. On a bowl, mix the whipped cream with the sugar and the baking powder. Add the corn mix. Use a spoon to take this mix and use it to fill each corn leave. Wrap the mix with the corn leave. Once you finish the tamales, put them in a steamer for them to cook.

Suggestions

Serve them warm and with cream, some places also add red sauce.

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