Corundas

ingredients

directions

Submerge corn husks in a large bowl of hot water and soak until softened, about 1 hour. Remove from bowl and gently squeeze out excess water.

Meanwhile, put masa harina in the bowl of an electric mixer. Beating at low speed, add chicken stock, then increase speed to medium-high and beat for 5 minutes. Gradually add lard and salt, and continue beating until dough is soft and light, about 10 minutes. Dissolve baking powder in 2 tablespoons water and add to dough. Mix on high speed until dough is fluffy, about 5 minutes.

To form corundas, halve 6 corn husks lengthwise. Place a husk, concave side up, on the work surface,wide end near you. Put 2 tablespoons dough 1/2-inch in from the wide end. Bring up lower left-hand corner and fold on an angle, enclosing the dough and forming a triangle. Now fold package straight up toward the end. Fold again at an angle, maintaining triangle shape, as if you were folding a flag. Tuck the end into the last fold to keep corunda closed. Repeat.

Carefully place corundas upright, leaning them against one another, in the top of a steamer lined with remaining 2 corn husks. Place steamer over a pot of simmering water over high heat. Cover with a tight-fitting lid and steam until husks separate easily from the filling, about 1 hour. Serve warm or at room temperature.

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