Uchepos

Method8 steps · about 1 hr 20 min

1. 1

   Step 1: Peel the fresh husks carefully from all ten ears, trimming about ¼ inch from the base if that helps. Keep the peeled corn for the dough. Put the usable husks in a large bowl and cover with hot water until pliable. Use the optional dried husks in the same way if needed.

   Uses 10 large tender ears of corn, with fresh husks attached · Optional dried husks only if needed instead of or alongside usable fresh husks · Hot water to cover the husks, an unmeasured draw of the divided water supply

2. 2

   Step 2: Rinse the peeled corn, drain it and cut off all the kernels. Blend the kernels with the condensed milk as smoothly as possible. Mix in cornmeal gradually from the ¼-cup allowance, adding a little more only if needed, until the dough is moist but not wet. Stir in all the cinnamon (1 tsp) and salt. Do not add soaking or steaming water to this dough.

   Uses All peeled corn from step 1, without the husks · ¾ cup sweetened condensed milk · Add gradually from the ¼-cup cornmeal allowance as needed · Additional cornmeal as needed to make the dough moist but not wet · 1 tsp ground cinnamon · ¼ tsp kosher or coarse sea salt · Separate water draw for rinsing the peeled corn; drain before blending

3. 3

   Step 3: Choose a steamer that accommodates the filled parcels upright. Fill its base with water below the insert and bring it to a simmer. Line the insert with one or two layers of soaked husks, keeping enough husks aside for wrapping, packing gaps and covering.

   Uses Separate water draw for the steamer, below the insert · Enough soaked husks from step 1 to line the steamer; keep other husks for wrapping and covering

4. 4

   Step 4: Lay a soaked husk with its tapered end toward you, fanning two or three together if they are thin. Spread about 3 tbsp of dough in a roughly ¼-inch layer, using the area the husk permits and leaving at least ½ inch clear along the sides for closing.

   Uses About 3 tbsp of prepared dough from step 2 for this parcel; the share of the complete batch is unknown · One usable soaked husk, or two or three thin fresh husks fanned together, from step 1

5. 5

   Step 5: Bring the two long sides together, fold them to one side and roll them around the dough. Fold the empty tapered end upward to close the bottom, leaving the top open.

   Uses The filled husk from step 4

6. 6

   Step 6: Repeat the spreading and folding until all the dough is wrapped, using about 3 tbsp for each parcel. Keep the completed tamales upright in a container. The number depends on the corn and husks.

   Uses The first wrapped parcel from step 5 · All remaining dough from step 2; repeat the same approximate 3-tbsp draw without assuming a total parcel count · The remaining usable soaked husks from step 1, reserving some for steamer gaps and the cover

7. 7

   Step 7: Place all the tamales upright in the prepared steamer, open ends up. Pack any gaps with spare husks so the parcels stay upright, then cover with more husks and the lid. Once steady steam resumes, steam for 55–60 minutes, checking from 55 minutes. Keep steady steam and do not let the base boil dry; add hot water below the insert only if needed. They are ready when the cooked dough releases easily from the husk; continue as needed to reach that endpoint.

   First tamale doneness check · 55 minUses All filled tamales from step 6 · The lined steamer and water setup from step 3 · Spare soaked husks from step 1, as needed for gaps and the top cover · Conditional hot-water top-up below the steamer insert only if needed, from the divided water supply

8. 8

   Step 8: Serve the tamales hot, unwrapping them for eating, with optional Mexican crema and crumbled queso fresco on the side.

   Uses Lift the cooked tamales from step 7, leaving the steaming water and packing husks behind · Optional crema to taste · Optional crumbled queso fresco to taste