Chef Cynthia Martínez reveals her foolproof uchepos tamale recipe from Michoacán

Uchepos, a beloved tamale from Michoacán, Mexico, are made with freshly ground corn kernels from the fresh market. The name comes from the Purépecha word for fresh corn, the dish’s key ingredient. Chef Cynthia Martínez has now shared a simple yet detailed recipe for making these sweet, fragrant treats in the kitchen at home.

Uchepos stand out for their delicate sweetness and soft texture. They are traditionally served with green or red salsa, cream, crumbled cotija cheese, and a poblano chile sauce drizzle. The recipe itself uses basic ingredients, but the process requires care—especially when handling the liquid batter and wrapping the tamales in corn husks.

Chef Cynthia Martínez, known for her inventive approach to Mexican cuisine, runs the acclaimed restaurant La Conspiración de 1809 in Querétaro. She highlights the importance of selecting fresh, sturdy corn husks that bend without tearing. Proper wrapping ensures the batter stays contained while steaming, preventing messy spills. The tamales’ signature flavour comes from the fresh corn, ground into a smooth, fragrant paste. While the ingredients list is short, the technique demands patience. Martínez’s method simplifies the steps but still calls for attention to detail, particularly in achieving the right batter consistency and secure wrapping.

Martínez’s recipe brings a taste of Michoacán’s culinary tradition into home kitchens. The dish’s balance of sweetness and savoury toppings makes it a versatile dinner recipe or snack. With the right corn husks and careful preparation, cooks can recreate this regional speciality with authentic results.