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Chepos, also regionally known as uchepos, is a dish in Mexican cuisine, a tamal made with tender maize (corn), which sometimes is added to milk. [1] It has a sweet taste and its consistency is soft. The chepo can be served on its own, or with green tomatillo salsa or tomato cooked and accompanied by fresh cheese or sour cream.
Guatemala has many tamale varieties, from the traditional corn-husked tamale called a chuchito, to a sweet version of tamale, which uses the same corn dough, but is seasoned with honey or sugar combined with chocolate, almonds, plums, seeds, and peppers. Tamales are sold in stores and private homes (especially on Saturdays).
During this nearly month-long period, tamaladas (tamale making parties) are held, and families and friends come together to make Christmas tamales with a variety of fillings like chicken and Hatch ...
Tamalitos is prepared by using fresh corn "maiz" preferably the ones which have been harvested one or two days ago. The fresher the corn the sweeter and softer the tamalito. Twenty fresh corns will make fifteen tamalitos.
For modern-day chefs who are descendants of Latin American cuisine, room exists for traditional recipes to bend and crack, opening up possibilities for something new and reflective of today's culture.
This method provides a sturdy bottom that helps the tamale pie cut and lift like a slice of loaded pizza, leaving the shredded pork surface open for extra toppings like fresh tomatoes and ...
[1] [2] The cuisine is based on the Mesoamerican staple of corn, most often found in tortillas and tamales, but also in a number of preparations including drinks. Other indigenous ingredients include chili peppers, cacao beans , beans, avocados and an edible flower called “cuchunuc” .
The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose , the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn.