Corundas with cream

Name: Corundas with cream
Prep time: 145 min
Cook time: 55 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.

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Reviewed by Editorial Team of Kiwilimón

Published: 17-09-2024

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®.