If you have ever wanted to dive deep into the rich, comforting flavors of traditional Mexican cooking, then you absolutely must try Corundas: The Authentic Taste of Michoacán Cuisine Recipe. These delightful triangular tamales wrapped in corn leaves offer a unique texture and taste that sets them apart from the usual tamales you may know. Wrapped in fragrant corn husks, filled with savory or cheesy delights, and steamed to perfection, corundas are a celebration of Michoacán’s culinary heritage. Every bite delivers a perfect balance of soft masa dough infused with subtle hints of lard and baking powder, making this dish a heartwarming experience that’s just waiting to be shared with friends and family.
Ingredients You’ll Need
The beauty of Corundas lies in its simplicity—the ingredients are humble yet crucial to achieving the authentic flavor and texture. Each element, from the masa harina to the corn leaves, works harmoniously to bring you that genuine Michoacán taste.
- 2 cups masa harina: This corn dough is the foundation, giving corundas their signature softness and flavor.
- 1 cup warm water or chicken broth: Using broth adds an extra depth of savory richness to the dough.
- 1 tsp baking powder: Helps the dough become tender and light, which is essential to the perfect corunda texture.
- 1/2 cup lard or vegetable shortening: Adds moisture and a silky mouthfeel, essential for that authentic richness.
- Salt to taste: Balances all ingredients, enhancing the natural flavors.
- Corn leaves for wrapping: Soaked until pliable, these leaves are the natural wrappers that give corundas their distinctive look and aroma.
- Fillings of choice (cheese, salsa, etc.): Customize your corundas with your favorite fillings to suit any palate.
How to Make Corundas: The Authentic Taste of Michoacán Cuisine Recipe
Step 1: Prepare the Dough
Start by mixing the masa harina with warm water or chicken broth to create a soft dough. The warmth helps the masa absorb the liquid just right, resulting in a pliable texture that won’t crack when you form your corundas.
Step 2: Add Baking Powder, Lard, and Salt
Once your dough has come together, add the baking powder, lard, and salt. These ingredients work magic—baking powder lightens the dough while lard makes it tender and flavorful. Mix everything thoroughly until you have a smooth, consistent dough that’s ready to be shaped.
Step 3: Soften the Corn Leaves
Next, soak your corn leaves in warm water until they soften. This step is crucial because it makes the leaves flexible enough to fold without tearing, creating a perfect natural wrapper that infuses a subtle earthy aroma during steaming.
Step 4: Shape the Dough into Triangles
Cut the dough into manageable pieces and flatten each one slightly before shaping them into neat triangles. The distinctive triangular shape is a hallmark of corundas and makes them visually appealing and easy to handle.
Step 5: Add the Filling
Place a generous spoonful of your chosen filling—be it creamy cheese, zesty salsa, or any other favorite—right in the center of each triangle. This burst of flavor in every bite is what makes corundas so special.
Step 6: Wrap the Dough in Corn Leaves
Carefully fold the dough around the filling, then wrap the entire piece tightly inside the softened corn leaf. This not only keeps the filling contained but also steams the dough evenly while imparting that authentic taste and aroma.
Step 7: Steam the Corundas
Place your wrapped corundas in a steamer and let them cook for 1 to 2 hours. The slow steaming cooks the masa to a firm yet tender perfection, fully melding the flavors and making the fillings hot and delicious.
Step 8: Serve Warm
The final step is the best—serve your corundas warm, paired with fresh cream, salsa, or whatever toppings you love. The warmth brings out every nuance of flavor, making for a truly comforting meal.
How to Serve Corundas: The Authentic Taste of Michoacán Cuisine Recipe
Garnishes
Corundas shine even more when paired with simple garnishes. A dollop of Mexican cream or a drizzle of spicy salsa verde adds creaminess and a vibrant kick that complements the subtle corn flavor beautifully. Fresh cilantro and a sprinkle of crumbled queso fresco also elevate the experience.
Side Dishes
For a well-rounded meal, pair corundas with classic sides such as refried beans, Mexican rice, or a fresh salad with citrusy dressing. The simplicity of these sides balances the hearty corundas and makes for a satisfying, colorful plate.
Creative Ways to Present
Want to impress your guests? Unwrap each corunda individually at the table, letting the inviting aroma fill the air. Alternatively, slice corundas to showcase the filling inside, serving them stacked or arranged in a rustic wooden basket lined with fresh corn leaves for an authentic look that sparks conversation.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover corundas can be stored in an airtight container in the refrigerator for up to three days. Keeping them wrapped in their corn leaves helps retain moisture and flavor.
Freezing
To freeze, wrap each corunda tightly in plastic wrap and then place them in a freezer bag. They can last up to one month frozen. When you’re ready, thaw in the refrigerator overnight before reheating.
Reheating
Reheat corundas by steaming them again for 15 to 20 minutes or microwaving wrapped in a damp paper towel to maintain moisture. Avoid dry reheating, as corundas can become tough if not treated gently.
FAQs
What is the difference between corundas and tamales?
While both are masa-based and steamed, corundas are uniquely shaped into elongated triangles and typically wrapped in corn leaves, giving them a distinct flavor and texture compared to the traditional rectangular tamales often wrapped in corn husks.
Can I make corundas without lard?
Yes! Vegetable shortening or even butter can be used as substitutes, although lard gives the most authentic richness and traditional flavor that is characteristic of the Michoacán recipe.
How long do corundas take to steam?
Corundas usually require about 1 to 2 hours of steaming, depending on the size. This slow process ensures the dough is cooked all the way through and infused with the flavors of the corn leaf wrapping.
What fillings work best in corundas?
Classic fillings include fresh cheese, salsa, or even beans. You can get creative with seasoned meats or vegetables, but staying true to simple, flavorful fillings will keep the authentic taste of Michoacán alive.
Are corundas gluten-free?
Yes, corundas are naturally gluten-free since they are made from corn masa harina, which contains no wheat. Perfect for those avoiding gluten but wanting to enjoy traditional Mexican flavors.
Final Thoughts
Making Corundas: The Authentic Taste of Michoacán Cuisine Recipe at home is like inviting a piece of Mexican heritage into your kitchen. The process is rewarding, the flavors are memorable, and the warmth it brings to any table is undeniable. So gather your ingredients, wrap those corn leaves, and savor every bite—this recipe is sure to become a beloved staple in your cooking rotation!
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Corundas: The Authentic Taste of Michoacán Cuisine Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Description
Corundas are traditional Mexican tamales from Michoacán made with masa harina dough wrapped in corn leaves and steamed to perfection. This recipe highlights the authentic flavors and techniques, allowing you to enjoy a taste of Mexican heritage with various fillings such as cheese or salsa.
Ingredients
Dough
- 2 cups masa harina (corn dough)
- 1 cup warm water or chicken broth
- 1 teaspoon baking powder
- 1/2 cup lard or vegetable shortening
- Salt to taste
Wrapping and Filling
- Corn leaves for wrapping
- Fillings of choice (cheese, salsa, etc.)
Instructions
- Prepare the Dough: Mix the masa harina with warm water or chicken broth in a bowl until a soft dough forms.
- Add Leavening and Fat: Incorporate the baking powder, lard (or vegetable shortening), and salt into the dough and knead until everything is well combined and smooth.
- Soften Corn Leaves: Soak the corn leaves in warm water until they become soft and pliable to make them easy to fold without breaking.
- Shape Dough Triangles: Cut the dough into small pieces and shape each piece into a triangular form, ready to be filled.
- Add Filling: Place a spoonful of your chosen filling, such as cheese or salsa, in the center of each dough triangle.
- Wrap the Corundas: Fold the dough around the filling, then wrap the entire package inside the softened corn leaves, securing them properly.
- Steam: Arrange the wrapped corundas in a steamer and steam them for 1 to 2 hours until the dough is fully cooked and firm to the touch.
- Serve: Serve the corundas warm accompanied by salsa, cream, or your favorite toppings.
Notes
- Soaking the corn leaves properly prevents tearing and makes wrapping easier.
- You can substitute chicken broth with vegetable broth or water to modify flavor and dietary needs.
- Adjust steaming time based on your equipment; check for dough firmness to ensure doneness.
- Corundas can be served with crema, salsa verde or roja, and additional cheese for enhanced taste.
