Uchepos from The Cuisines of Mexico (page 96) by Diana Kennedy

  • store-cupboard ingredients
  • corn kernels
  • Show all ingredients...
  • Serves : 20 uchepos

  • EYB Comments

    Ingredient note: Recipe requires mature but undried field corn; sweet corn does not have enough starch. Can substitute crema or crème fraiche for natas (clotted cream). See recipe for serving suggestions. [Note: A previous edition included a recipe for 'Mock uchepos (Uchepos fingidos)', which this recipe replaces.]

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sauce for uchepos (Salsa para uchepos)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ingredient note: Recipe requires mature but undried field corn; sweet corn does not have enough starch. Can substitute crema or crème fraiche for natas (clotted cream). See recipe for serving suggestions. [Note: A previous edition included a recipe for 'Mock uchepos (Uchepos fingidos)', which this recipe replaces.]

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