Corundas
Mayte Rueda
Corundas are a type of tamale typical of Michoacán. They are small, triangular, and wrapped in a corn husk, not a corn leaf. Contemporary versions are star-shaped and filled with chicken, pork, or vegetables. Don’t miss this traditional recipe for corundas!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 300 grams lard, for the tamale dough
  • 1 tablespoon baking powder, for the tamale dough
  • 1 tablespoon salt, for the tamale dough
  • 1 kilo masa dough, for the tamale dough
  • 1 cup Cotija cheese, in cubes, for filling
  • milpa leaf, fresh or dried
  • water, hot, for the corn husks
  • 5 tomatoes, for the sauce
  • 2 Jalapeño chiles, for the sauce
  • water, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • 1 cup ranchero cheese, fresh, in cubes, for the sauce
  • salt, for the sauce
  • sour cream
Preparation
1h 30 mins
50 mins
Low
  • Beat the lard with the help of a mixer or manually until it becomes fluffy and lighter in color, then add the baking powder, salt, and gradually incorporate the corn dough until fully integrated. You should obtain a soft, fluffy, and uniform dough.
  • Soak the corn husks in hot water until soft. Drain and set aside.
  • Form the corundas with the corn husk. At the thickest end of the husk, place one or two tablespoons of dough, add the cotija cheese in the middle, and depending on the thickness of the husk, fold to form the tamale, so that it forms a triangle and seal with the husk itself. Repeat this until you finish the dough.
  • Place the corundas in a tamalera or steamer and cook for 40 minutes, making sure to monitor that the steamer does not run out of water.
  • Prepare the cheese sauce while the tamales are cooking. Boil water in a pot and add the tomato and jalapeño pepper, cooking for 6 minutes over medium heat or until the skin of the tomato bursts.
  • Blend the tomatoes and jalapeño pepper (add a little cooking water) along with the onion and garlic until you obtain a semi-liquid sauce. In a pot with hot vegetable oil, pour in the sauce, add the ranchero cheese, season with salt, and cook for 8 more minutes over medium-low heat.
  • Serve the corundas and drizzle with cheese sauce, adding sour cream to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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