Corn tamal

The corn tamale or uchepo is a typical dish from the Tierra Caliente region of the state of Michoacán and the state of Guerrero in Mexico. It consists of a tamale made with ground sweet corn (elote), to which a little salt is added. It has a sweet flavor (because the corn is very tender) and its consistency is smooth.

Uchepo is served with cream and a cooked tomato sauce.

Although it is considered to originate from the state of Michoacán, the uchepo can also be found in other states of the Mexican Republic under the name of corn tamale (in a sweet version, since instead of adding salt, sugar is added). Likewise, in various Central American countries a similar dish is also known as corn tamale, yoltamal or yol tamal, and in Venezuela as hallaquita, as well as In different countries of the Caribbean there are buns. In Costa Rica, in addition to tamale yol, a kind of bread made with sweet or tender corn is found under the name of tamale de elote.