Traditional Corundas
Mayte Rueda
Corundas are a traditional tamal from the Mexican state of Michoacan. Small and in a triangle shape, corundas are wrapped in milpa leaves instead of corn husks. Some corundas recipes are star-shaped and are stuffed with chicken, pork, or vegetables. Learn how to prepare traditional corundas with this easy and tasty recipe!
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Ingredients
8
Portions
  • 300 grams lard, for the tamal dough
  • 1 tablespoon baking powder, for the tamal dough
  • 1 tablespoon salt, for the tamal dough
  • 1 kilo masa dough, for the tamal dough
  • 1 cup Cotija cheese, cut into cubes, for stuffing
  • some milpa leaf, fresh or dried
  • some water, hot, for the milpa leaves
  • 5 tomatoes, for the sauce
  • 2 Jalapeño chiles, for the sauce
  • some water, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • 1 cup ranchero cheese, fresh, cut into cubes, for the sauce
  • salt, for the sauce
  • sour cream
Preparation
1h 30 mins
50 mins
Easy
  • Beat lard using a mixer or your hands until it fluffs up and it turns whiter. Add baking powder, salt and incorporate masa dough little by little until completely incorporated. You must obtain a soft, fluffy, and smooth dough.
  • Rehydrate milpa leaves in hot water until soft. Drain and set aside.
  • Assemble the corundas in a milpa leaf. On the wider side of the leaf, place one or two tablespoons of dough. Add Cotija cheese in the middle and, depending on how thick the leaf is, fold to make a tamal, making a triangle, and close with the leaf. Repeat with remaining dough.
  • Place corundas in a tamalera or steamer and cook for 40 minutes. Make sure the steamer does not run out of water.
  • While tamales cook, prepare the cheese sauce. In a pot, bring water to a boil and place tomato and Jalapeño chile. Cook for 6 minutes over medium heat or until tomato skins break.
  • Transfer tomatoes, Jalapeño chiles, cooking water, onion, and garlic to a blender and blend to a semi-liquid sauce. In a pot with hot vegetable oil, pour sauce. Add ranchero cheese. Season with salt and cook for 8 more minutes over medium-low heat.
  • Serve corundas and spoon over cheese sauce. Add sour cream.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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