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
Scale
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.
