Pork with fresh corn tamales (Carne de puerco con uchepos) from The Cuisines of Mexico (page 178) by Diana Kennedy

  • country-style pork ribs
  • corn ears
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Ingredient note: Uchepos require mature but undried field corn; sweet corn does not have enough starch. Can substitute crema or crème fraiche for natas (clotted cream), and poblano chiles for chilaca chiles.

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

Accompaniments: Well-fried beans (Frijoles refritos)

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: Uchepos require mature but undried field corn; sweet corn does not have enough starch. Can substitute crema or crème fraiche for natas (clotted cream), and poblano chiles for chilaca chiles.

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