TamalesMediumFree

Uchepos (Michoacán Fresh Corn Tamales)

Name: Uchepos (Michoacán Fresh Corn Tamales)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 200 ml Soured cream; 50 g Sugar; 3 g Salt; 8 Corn cobs tiernos; 80 g Butter; 150 ml Salsa verde o roja; 5 g Baking powder; 16 Corn husks frescas

75 min (30 prep + 45 cook) Medium 10 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 19 Mar 2026 · Updated: 30 Mar 2026

Sweet Michoacán tamales made from freshly ground tender corn, wrapped in fresh corn husks and steamed. Served with soured cream and salsa — a jewel of Purépecha cuisine.

About this recipe

Uchepos are sweet tamales made from fresh tender corn, originating from the state of Michoacán and considered one of the most delicate culinary jewels of Purépecha gastronomy. They are made by grinding fresh corn kernels into a naturally sweet, soft dough, which is wrapped in the corn's own fresh husks and steamed to perfection. Traditionally served drizzled with soured cream and accompanied by green or red salsa, creating a perfect contrast between sweet and savoury flavours.

History & Origin

Uchepos are one of the most ancient and emblematic dishes from the state of Michoacán, with roots stretching back to the pre-Hispanic era of the Purépecha civilisation. Their name comes from the Purépecha word "uchepu", meaning tender corn tamal, and their preparation has remained virtually unchanged for centuries, making them a direct link to ancestral Mesoamerican cookery. Unlike conventional tamales made with nixtamalised corn dough (masa harina), uchepos are prepared exclusively with tender corn - that is, freshly harvested maize that still retains its natural sweetness and high moisture content. This characteristic makes them an essentially seasonal dish, as they depend on the corn harvest season, which in Michoacán runs from July to October. During these months, the markets of Morelia, Pátzcuaro, Uruapan and the surrounding villages fill with the unmistakable aroma of freshly made uchepos. The preparation is deceptively simple: the tender corn kernels are ground to a smooth paste, to which a little butter, a pinch of sugar to enhance the corn's natural sweetness, salt and baking powder are added. The resulting dough is wrapped in the corn's own fresh husks - not dried husks like regular tamales - and steamed in a tamalera. What truly distinguishes uchepos from other tamales is their texture: they are incredibly soft, moist and possess a delicate sweetness that comes from the corn itself, not from added sugar. Whilst regular tamales have a firm, dense dough, uchepos are light and almost creamy inside. Traditionally they are eaten for breakfast or as a merienda (afternoon snack), served with a generous layer of soured cream and green or red salsa. Savoury versions also exist, filled with rajas (roasted pepper strips) and cheese or chilli. Uchepos are close cousins of corundas, another Michoacán tamal distinguished by its triangular shape and ash-based dough. In Michoacán, uchepos are not merely food: they are part of the Purépecha cultural identity and a symbol of the region's gastronomic richness, recognised by UNESCO as Intangible Heritage of Humanity.

Estimated cost

£8.10

Total cost

£0.81

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

30g

Carbohydrates

Fat

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deshojar the corn cobs with cuidado, separando the leaves a for a without romperlas. Set asider the leaves more grandes and limpias for envolver the uchepos. Washr the leaves and dejarlas escurrir.
💡 Choose corn cobs very tiernos, that to the presionar a grano suelte a liquid lechoso. If the granos están duros, the uchepos not will be well.
2
Desgranar the corn cobs with a knife afilado, cutting it more cerca posible of the olote. Placer the granos in a blender junto with the butter melted and licuar until you get a smooth mixture and cremosa.
💡 Don't add water to the licuar. La humedad natural of the corn on the cob tender es enough for lograr the consistency correcta.
3
Pasar the mixture a bowl and agregar the sugar, the salt and the polvo for hornear. Mixr well with a wooden spoon or spatula until integrar all the ingredientes of manera even.
💡 La dough should be semilíquida, como a papilla thick. If queda very liquid, deja reposar 10 minutes for that espese.
4
Tomar a leaf of corn on the cob and colocar 2-3 tablespoons soperas of the mixture in the centro. Foldr the lados of the leaf towards adentro and then doblar the punta inferior towards on top for cerrar the uchepo.
💡 No llenes demasiado the leaves: the dough expande to the cocinarse. Leave espacio for that crezcan.
5
Preparer the vaporera with water in the fondo and colocar a cama of leaves of corn on the cob sobrantes on the rejilla. Arranger the uchepos in posición vertical with the abertura towards on top. Coverr well and cookr to the vapor for 40-45 minutes over medium heat.
💡 You'll know that están listos when the dough despegue easily of the leaf. If to the abrir uno the dough sigue liquid, cook 10 minutes more.
6
Remover the uchepos of the vaporera with cuidado. Servir hot, abriendo parcialmente the leaf and drizzling them with soured cream. Serve alongsider with green sauce or red to taste.
💡 Los uchepos son mejores recién hechos. If sobran, pueden recalentar to the vapor to the day siguiente.