📝 About This Recipe
Transport your palate to the heart of Michoacán with this exquisite fusion of land and sea. This dish features 'Uchepos,' delicate fresh corn tamales known for their natural sweetness and velvety texture, topped with plump shrimp sautéed in a smoky, buttery guajillo cream sauce. It is a sophisticated celebration of Mexican Mariscos, balancing the earthy sweetness of tender corn with the bold, savory spice of the Pacific coast.
🥗 Ingredients
For the Uchepos (Fresh Corn Tamales)
- 6 cups Fresh Sweet Corn Kernels (cut from about 8-10 ears of corn; do not use canned)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Sugar (adjust based on the sweetness of the corn)
- 1 teaspoon Salt
- 12-15 pieces Fresh Corn Husks (reserved from the ears of corn, cleaned and softened)
For the Shrimp and Sauce
- 1.5 pounds Large Shrimp (peeled and deveined, tail-on preferred)
- 3 pieces Guajillo Chiles (stemmed, seeded, and lightly toasted)
- 4 cloves Garlic (minced)
- 1 cup Heavy Cream (or Mexican Crema for more tang)
- 2 tablespoons Olive Oil
- 1/4 cup Dry White Wine (like Sauvignon Blanc)
- 1/2 teaspoon Smoked Paprika
For Garnish and Assembly
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Pickled Red Onions (for acidity and color)
👨🍳 Instructions
-
1
Begin by preparing the corn for the Uchepos. Using a food processor or a traditional stone mill, grind the fresh corn kernels until you achieve a thick, slightly textured paste. Do not add water; the natural milk of the corn is essential.
-
2
In a large bowl, cream the softened butter with the sugar and salt until light and fluffy. Gradually fold in the corn paste until the mixture is well-incorporated and airy.
-
3
Prepare your steamer pot with water at the bottom. Take a corn husk, place about 3 tablespoons of the corn mixture in the center, and fold the sides over, then fold the bottom up to create a small rectangular packet.
-
4
Arrange the Uchepos vertically in the steamer basket. Cover with remaining husks and a damp cloth, then steam over medium heat for 45-50 minutes until the dough easily pulls away from the husk.
-
5
While the Uchepos steam, prepare the sauce base. Soak the toasted guajillo chiles in hot water for 15 minutes, then blend with a splash of the soaking liquid and the heavy cream until completely smooth. Strain through a fine-mesh sieve.
-
6
Pat the shrimp dry with paper towels and season lightly with salt, pepper, and the smoked paprika.
-
7
In a large skillet, heat the olive oil over medium-high heat. Sear the shrimp for about 1-2 minutes per side until they just turn pink and opaque. Remove the shrimp from the pan and set aside.
-
8
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
-
9
Pour the guajillo cream mixture into the skillet. Lower the heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly and the flavors meld.
-
10
Return the shrimp to the skillet and toss gently to coat in the warm sauce. Let them sit in the sauce for 1 minute to finish cooking through.
-
11
To serve, remove the Uchepos from their husks and place two on each plate. They should be soft and pudding-like.
-
12
Generously spoon the shrimp and the guajillo cream sauce over the Uchepos. Garnish with crumbled queso fresco, chopped cilantro, and a few slivers of pickled red onion.
💡 Chef's Tips
Always use fresh, starchy field corn if available; if using sweet corn, reduce the added sugar to maintain a savory balance. If your corn paste is too watery, add a tablespoon of masa harina to help it bind without losing the fresh corn flavor. Don't overcook the shrimp in the initial sear; they will finish cooking perfectly when added back to the hot sauce. Let the Uchepos rest for 5-10 minutes after steaming; this allows the starches to set so they hold their shape better on the plate. For an extra layer of flavor, char the garlic cloves before mincing them for the sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mexican Lager or a bright Chenin Blanc to cut through the creaminess. Serve with a side of black beans seasoned with epazote for a complete Michoacán-style feast. A fresh squeeze of lime juice right before eating will brighten the smoky guajillo notes. Follow the meal with a light dessert like hibiscus (jamaica) sorbet to cleanse the palate.