📝 About This Recipe
Hailing from the lush highlands of Michoacán, Corundas are a pre-Hispanic treasure known for their distinctive triangular shape and remarkably light, airy texture. Unlike traditional rectangular tamales, these are wrapped in long, green corn stalks (leaves), which impart a subtle, grassy fragrance to the savory masa. Served smothered in a rich salsa roja, dollops of crema, and salty cotija cheese, they represent the pinnacle of Mexican comfort food and street-side culinary artistry.
🥗 Ingredients
The Masa Base
- 4 cups Nixtamalized Corn Masa Harina (preferably 'Maseca' for tamales or fresh masa from a tortilleria)
- 3 cups Warm Water or Chicken Broth (added gradually to reach the right consistency)
- 1.5 cups Lard or Vegetable Shortening (at room temperature; lard provides the most authentic flavor)
- 2 tablespoons Baking Powder (essential for the signature fluffiness)
- 2 teaspoons Fine Sea Salt (adjust to taste)
Wrapping and Steaming
- 25-30 pieces Fresh Green Corn Stalk Leaves (long, vibrant green leaves from the corn plant, not the dried husks)
Salsa Roja de Chile de Árbol
- 4 large Roma Tomatoes (roasted)
- 6-8 pieces Chile de Árbol (stems removed; adjust for spice level)
- 2 cloves Garlic (unpeeled for roasting)
- 1/4 piece White Onion (thickly sliced)
Traditional Toppings
- 1/2 cup Mexican Crema or Sour Cream (for drizzling)
- 1/2 cup Cotija Cheese (crumbled)
- 1 cup Poblanos Strips (Rajas) (sautéed with onions)
👨🍳 Instructions
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1
In a large stand mixer or bowl, beat the lard and salt for about 5-8 minutes until it becomes incredibly white, fluffy, and resembles whipped cream.
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2
In a separate bowl, whisk the masa harina and baking powder together. Gradually add the warm broth or water, mixing with your hands until a soft dough forms.
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3
Add the masa dough to the whipped lard in three batches, beating constantly. The final texture should be light and slightly tacky, but it shouldn't stick to your fingers.
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4
Perform the 'float test': drop a small pea-sized ball of dough into a glass of water. If it floats, your masa is aerated enough for light Corundas.
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5
Prepare the leaves by wiping them clean with a damp cloth. If they are too stiff, quickly blanch them in boiling water for 30 seconds to make them pliable.
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6
To fold: Place one leaf flat. Put a golf-ball-sized portion of masa at one end. Fold the leaf over the masa into a triangle, then continue rolling the leaf around the masa, maintaining the triangular shape until you reach the end of the leaf.
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7
Tuck the final tail of the leaf into the folds of the Corunda to secure it. It should look like a small, green, six-sided pyramid.
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8
Prepare a steamer pot (tamalera) with water at the bottom, ensuring the water level is below the steamer rack. Line the rack with a few extra corn leaves.
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9
Arrange the Corundas in the steamer, standing them up if possible, or layering them loosely so steam can circulate. Cover with more leaves and a clean kitchen towel before closing the lid.
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10
Steam over medium heat for 75 to 90 minutes. Check the water level halfway through and add boiling water if necessary.
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11
While steaming, make the sauce: Roast tomatoes, onion, garlic, and chiles on a griddle. Blend until smooth with a pinch of salt and simmer in a teaspoon of oil for 10 minutes.
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12
Test for doneness: Remove one Corunda and let it sit for 2 minutes. If the leaf peels away cleanly from the masa, they are ready.
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13
Let the Corundas rest in the pot, off the heat, for 10-15 minutes to firm up before serving.
💡 Chef's Tips
If you cannot find fresh corn stalk leaves, you can use long strips of banana leaves or even standard dried corn husks (though the shape will be less traditional). The secret to the best Corundas is the 'float test'—never skip the vigorous beating of the lard as this ensures they aren't dense. Always use warm liquid when mixing your masa to help hydrate the corn flour properly and prevent graininess. For a vegetarian version, substitute the lard with high-quality vegetable shortening and use vegetable broth. Leftover Corundas are incredible when sliced and lightly pan-fried the next morning.
🍽️ Serving Suggestions
Serve 2-3 Corundas per person, unwrapped and swimming in warm Salsa Roja. Top generously with Mexican crema and a heavy dusting of salty Cotija cheese. Pair with a hot cup of Champurrado or Cafe de Olla for a traditional Michoacán experience. Add a side of 'Sopa Tarasca' (pinto bean soup) to create a complete regional feast. Accompany with sautéed poblano pepper strips and onions (rajas) for added texture and flavor.