Corundas with cream

Alpura
Corundas are small triangles full of flavor. This dish is typical of Michoacán and can be filled with different ingredients. Prepare these corundas with cream and give them a special touch with your favorite sauce. Let’s get to work!Did you know? Corundas are a type of tamale that originated in pre-Hispanic times.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 300 grams lard, for the corundas
  • 1 tablespoon baking powder, for the corundas
  • 1 tablespoon salt, for the corundas
  • 1 kilo masa dough, for the corundas
  • 1 cup Cotija cheese, in cubes, for the corundas
  • banana leaf, grilled, in long strips
  • 4 tomatoes, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 guajillo chiles, for the sauce, without seeds
  • salt, for the sauce
  • vegetable oil
  • vegetable oil
  • ranchero cheese
  • pending
Preparation
1h 30 mins
55 mins
Low
  • In a mixer, blend the lard until it has a smooth consistency and a pale color. Add the baking powder, salt, and the dough gradually. Continue mixing until you obtain a fluffy and smooth dough.
  • Assemble the corundas with the corn leaves: start from the thickest part, place a tablespoon of dough, a cube of cheese, and fold to form a triangle. Repeat until all the dough is used.
  • Place the corundas in a steamer and cook for 40 minutes or until well cooked.
  • For the sauce: cook the tomato, onion, garlic, and chiles in a pot with enough water for 10 minutes or until soft. Blend until you get a sauce.
  • Sauté the sauce in a pan with a little oil for 5 minutes.
  • Serve the corundas on a plate, drizzle with the sauce, and garnish with cheese and Crema Alpura®.

Nutritional Information

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