📝 About This Recipe
Hailing from the lush highlands of Michoacán, Corundas are a pre-Hispanic treasure known for their distinctive triangular shape and delicate, buttery crumb. Unlike traditional tamales, these are wrapped in long, vibrant green corn stalks (vástago) or reeds, which impart a subtle, grassy aroma to the nixtamalized masa. Served smothered in a warm salsa roja, dollops of crema, and salty cotija cheese, they offer a sophisticated interplay of textures and earthy corn flavors.
🥗 Ingredients
The Masa Base
- 4 cups Fresh Masa Harina (preferably 'Masa Harina para Tamales' for a coarser texture)
- 3 cups Warm Water or Chicken Broth (added gradually to reach a soft dough consistency)
- 1 cup Lard (high-quality rendered pork lard, at room temperature)
- 1 tablespoon Baking Powder (ensures a light, airy texture)
- 2 teaspoons Sea Salt (adjust to taste)
The Wrapping
- 20-24 pieces Fresh Corn Stalk Leaves (Vástago) (long, fresh green leaves; substitute with long banana leaf strips if unavailable)
Salsa Roja and Toppings
- 4 pieces Roma Tomatoes (roasted)
- 2 pieces Serrano Peppers (stemmed and roasted)
- 2 cloves Garlic (unpeeled for roasting)
- 1/2 cup Mexican Crema (or sour cream thinned with a little milk)
- 1/2 cup Cotija Cheese (crumbled)
- 1 cup Rajas de Chile Poblano (roasted poblano strips for garnish)
👨🍳 Instructions
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1
Prepare the leaves: If using fresh corn stalk leaves, wash them thoroughly and pat dry. If they are slightly stiff, quickly blanch them in boiling water for 30 seconds to make them pliable, then set aside.
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2
Whip the lard: In a large bowl or stand mixer, beat the lard with the salt until it becomes incredibly light, fluffy, and white—about 5 minutes of high-speed mixing.
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3
Mix the masa: In a separate bowl, combine the masa harina and baking powder. Gradually add the warm broth or water, mixing with your hands until a soft, smooth dough forms.
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4
Combine: Add the masa dough to the whipped lard in three batches, beating well after each addition until the mixture is homogeneous and light.
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5
The Float Test: Drop a small marble-sized piece of dough into a glass of water. If it floats, your masa is light enough; if it sinks, continue beating for another 2-3 minutes.
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6
Shape the Corundas: Lay a long leaf flat. Place a golf-ball-sized portion of masa at one end of the leaf. Fold the corner over the dough to form a triangle.
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7
Continue Folding: Continue rolling the dough along the length of the leaf, maintaining the triangular shape at every turn, similar to folding a flag. Tuck the end of the leaf into the folds to secure it.
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8
Prepare the Steamer: Fill a tamalera or large steamer pot with water up to the fill line. Place the steamer rack inside and line it with a few extra leaves.
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9
Arrange: Stand the Corundas upright in the steamer, packed snugly but not too tight, to allow steam to circulate.
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10
Steam: Cover with more leaves and a damp kitchen towel, then the lid. Steam over medium heat for 60 to 75 minutes. Check the water level halfway through to ensure it hasn't boiled dry.
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11
Make the Sauce: While steaming, blend the roasted tomatoes, serranos, and peeled garlic with a pinch of salt until smooth. Simmer in a saucepan with a teaspoon of oil for 10 minutes.
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12
The Reveal: The Corundas are done when the leaf peels away easily from the masa. Turn off the heat and let them rest, covered, for 15 minutes to firm up before serving.
💡 Chef's Tips
For the most authentic flavor, try to source 'Masa Quebrada' from a local tortilla factory; its coarse texture is superior for Corundas. If you cannot find corn stalk leaves, use long strips of banana leaves (about 3 inches wide and 12-15 inches long). Never skip the lard-whipping step; the air incorporated here is what prevents the Corundas from becoming dense bricks. If your Corundas are falling apart, you likely didn't wrap them tightly enough or the masa was too wet; aim for a dough that feels like soft playdough. Leftover Corundas can be sliced and pan-fried in a little butter for a delicious breakfast the next day.
🍽️ Serving Suggestions
Serve 2-3 Corundas per person, unwrapped and placed in a shallow bowl. Smother generously with the warm Salsa Roja or a Salsa de Albañil. Top with a heavy drizzle of Mexican Crema and a shower of crumbled Cotija cheese. Add a side of warm Poblano Chile strips (rajas) and fried beans. Pair with a hot mug of cinnamon-infused Café de Olla or a thick Champurrado.