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Corundas
Triangular corn tamales
Michoacán's triangular tamales wrapped in corn leaves, with cream and salsa
Corundas come from the Purépecha people of Michoacán, around Lake Pátzcuaro and Morelia, and they look nothing like a usual tamal: small, plump and triangular or star-shaped, wrapped in the long green leaves of the corn plant rather than dried husks. The masa is soft and fluffy, usually plain or with a little cheese and poblano inside, and corundas are eaten with crema, salsa roja and crumbled cheese, often for breakfast or at fiestas. Traditional dough uses pork lard; we use vegetable shortening or butter. Cheese may be made with animal rennet, so use a vegetarian one if needed. Chef's tip: beat the fat until it is white and fluffy before adding the masa; a spoonful of dough should float in water when it is light enough.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 5 ½ oz vegetable shortening or soft butterinstead of lard
- 14 oz masa harina for tamales
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 2 cups warm vegetable stock
For the filling and wrapping
- 4 oz queso fresco (optional)crumbled, or a vegetarian fresh cheese
To serve
- ¾ cup red salsa
- 2 ⅛ oz crumbled cheese (optional)vegetarian if needed
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What you'll need
Fresh ingredients (4)
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Method
0/8 doneStep 1: Beat 5 ½ oz vegetable shortening or soft butter with an electric whisk for 4 minutes, until white and fluffy.
4 minStep 2: Mix 14 oz masa harina for tamales, 1 ½ tsp baking powder and 1 ½ tsp salt, then add to the fat in three goes with the warm 2 cups warm vegetable stock, beating after each, until you have a soft dough like thick hummus. Beat for 5 minutes more.
7 minStep 3: Drop a small spoonful of dough into a glass of cold water. If it floats, it is ready; if not, beat for 2 minutes more and test again. Common mistake: skipping this test; heavy dough gives dense, rubbery corundas.
3 minStep 4: Take one of 24 fresh corn leaves (from the stalk) or soaked corn husks, shiny side up. Put a heaped tablespoon of dough near the wide end, with a little 4 oz queso fresco in the middle if using.
1 minStep 5: Fold the end of the leaf over the dough diagonally to make a triangle, then keep folding the leaf around, turning the triangle each time, until it is wrapped. Tuck the tip of the leaf through the last fold. Repeat to make about 24.
25 minStep 6: Stand a steamer basket over a pan of simmering water and line it with spare leaves. Pack the corundas in loosely, cover with more leaves and a lid.
3 minStep 7: Steam for 50–60 minutes, topping up the water, until a corunda unwraps cleanly and the masa no longer sticks to the leaf.
60 minStep 8: Rest for 10 minutes, then unwrap and serve with ¾ cup Mexican crema or soured cream, ¾ cup red salsa and 2 ⅛ oz crumbled cheese.
10 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 9 g
- Carbs
- 46 g
- Fat
- 28 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does corundas take?
- About 105 minutes in total: 45 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of vegetable shortening or soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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