Uchepo

'''Chepos''', also regionally known as '''uchepos''', is a dish in [[Mexican cuisine]], a [[tamal]] made with tender [[maize]] (corn).<ref>{{Cite web |title=Uchepos (Fresh Corn Tamales) Recipe |url=https://www.foodandwine.com/recipes/uchepos-fresh-corn-tamales |access-date=2023-03-30 |website=Food & Wine |language=en}}</ref> It has a sweet taste and its consistency is soft. The chepo can be served on its own, or with green tomatillo salsa or tomato cooked and accompanied by fresh cheese or sour cream.

As a dessert, it is usually served and bathed in sweetened condensed milk.<ref>{{Cite web |last=CZ |first=Joel |date=2022-02-18 |title=Corundas and Uchepos: The Tamale Lovers Rejoice |url=https://www.vamonostomexico.com/mexican-gastronomy/corundas-and-uchepos/ |access-date=2023-03-30 |website=Vamonos to Mexico |language=en-us}}</ref>

Although it is considered to have originated in the Mexican state of [[Michoacan]], chepo can be found in other states of the republic where it is called corn tamal. In other regions of Central America it is also called corn tamal. In some regions in South America these tamales are called [[humitas]], and recipes may call for spices, raisins, and other sweet ingredients such as cajeta blanca, arequipe, [[dulce de leche]], and manjar.

==References== {{reflist}}

== External links ==

* [http://www.mimorelia.com/noticias/cultura/para-el-mes-mas-mexicano-los-uchepos-michoacanos/149075 Uchepo] {{Webarchive|url=https://web.archive.org/web/20140916011501/http://www.mimorelia.com/noticias/cultura/para-el-mes-mas-mexicano-los-uchepos-michoacanos/149075 |date=2014-09-16 }}

[[Category:Maize dishes]] [[Category:Mexican cuisine]]