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Corundas
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Corundas are similar to tamales but instead of dried husks they use fresh ones and they don't typically have a meat filling (just the masa harina mixture). They are a specialty of Michoacan, Mexico.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
1 comment
ingredients
8 fresh long corn husks, or dried if fresh is not available
1 cup masa harina (corn flour)
1 cup hot chicken stock
1/2 cup lard, cut into small pieces
1/2 teaspoon salt
1/2 teaspoon baking powder
directions
If using dried husks, submerge them in a large bowl of hot water and soak until softened, about 1 hour. Remove from bowl and gently squeeze out excess water.
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.
added by
zrecipes
recipe tips
Preparing corundas can be a time-consuming process due to the wrapping and cooking method, so be patient.
Make sure your masa is not too dry or too wet. It should be pliable and easy to spread on the corn leaves.
Take your time while wrapping the corundas in corn leaves. They should be well sealed to prevent the filling from leaking out during cooking.
If using dried husks, make sure to fully soak the corn husks in hot water before using to make sure they are pliable and easy to work with.
Beating the dough for an extended period of time helps create a light and fluffy texture in the corundas.
Steam the corundas in batches if your steamer is not large enough to accommodate all of them at once. Do not crowd them while steaming.
common recipe questions
Can I make vegan/vegetarian corundas?
Corundas can easily be made to be vegan or vegetarian by using vegetable shortening and vegetable stock.
How can I make corundas more flavorful?
Add some hot sauce or chopped chiles to the masa filling to add a little kick of flavor.
What variation can I make to change this recipe up a bit?
You can add a lot of different ingredients to the masa filling to change up the basic recipe. Shredded cheese, shredded meats (like chicken or pork), and finely chopped veggies can all be added.
What is the difference between corundas and tamales?
Corundas are similar to tamales but are typically larger, use fresh corn husks instead of dried, and do not typically have a meat filling.
Can I use dried corn husks instead of fresh for corundas?
You can use dried corn husks if fresh ones are not available. Just soak them in hot water until softened before using.
What is masa harina and where can I find it?
Masa harina is a type of corn flour used in Mexican cooking, specifically for making tortillas, tamales, and other corn-based dishes. It can usually be found in the international aisle of grocery stores or at Mexican markets.
Can I substitute the lard with another fat like butter or vegetable shortening?
You can substitute lard with vegetable shortening or butter for a different flavor, but it may alter the traditional taste of the corundas.
How do I know when the corundas are done steaming?
The corundas are done when the husks separate easily from the filling and the masa is cooked through. This usually takes about 1 hour of steaming.
How should I store leftover corundas?
Store leftover corundas in an airtight container in the refrigerator for up to 3-4 days. Reheat them by steaming them again or microwaving them with a damp paper towel to prevent drying out.
Can I freeze corundas?
You can freeze corundas for up to 2-3 months. Wrap them individually in plastic wrap and place them in a freezer-safe container before freezing.
tools needed
Large Bowl: For soaking the dried husks until they soften, allowing them to be pliable for wrapping the corundas.
Electric Mixer: Used to combine the masa harina, chicken stock, lard, and other ingredients to create a soft and fluffy dough for the corundas.
Mixing Bowl: A standard mixing bowl for combining the masa harina, chicken stock, lard, and ingredients wih the mixer to form the dough.
Measuring Cups and Spoons: For accurately measuring the masa harina, chicken stock, lard, salt, baking powder, and water.
Steamer: For steaming the corundas once they have been wrapped in the corn husks. If you don't have a steamer, improvise by using a deep pot with a tight-fitting lid and a heat-safe dish or rack to hold the corundas above simmering water.
what goes with it?
Fresh Salsa: the light, fresh flavors of salsa will complement the rich texture of the corundas, adding a nice contrast to the dish.
Spicy Black Beans: the heat from the beans will add a kick to the mild flavors of the corundas, creating a dynamic and satisfying flavor combination.
Avocado Crema: the creamy, cool avocado crema will add a touch of indulgence to the corundas.
Pico de Gallo: the fresh, bright flavors of pico de gallo would provide a nice contrast to the rich and savory corundas. The tanginess of the pico de gallo would cut through the richness of the masa harina.
Pickled Onions: the tangy and slightly sweet pickled onions would add a nice tangy kick that would balance the earthy flavors of the corundas.
beverage pairings
Wine Pairings
Viognier: This white wine with its lush, apricot and floral notes can balance the savory masa harina while enhancing the lightness of the dish. Look for one with a good balance of acidity to cut through the richness.
Malbec: A juicy and medium-bodied red like Malbec can stand up to the soft texture of the corundas. Its dark fruit flavors will complement the dish without overwhelming the subtle flavors of the masa harina.
Rose: A dry rose, with its bright acidity and refreshing fruit notes, can be a great match for the corundas. Its versatility allows it to pair with the masa harina while also bringing out the flavors without competing.
Other Alcohol Pairings
Mexican Lager: Nothing like a crisp and refreshing Mexican lager to wash down these corundas - the light maltiness and clean finish will be a great companion to the masa harina and light seasoning.
Tequila: A blanco tequila with its clean and crisp taste can elevate the flavors of the dish. Sip it alongside the corundas to bring out the earthy notes of the masa harina.
Mezcal: For those looking for a smoky twist, mezcal can be an adventurous pairing. The smokiness in the mezcal can play off the earthiness of the dish, creating a unique flavor experience.
Non-Alcoholic Pairings
Horchata: This creamy and slightly sweet Mexican rice drink is the perfect accompaniment to the corundas. The cinnamon and vanilla flavors will complement the dish while providing a cooling contrast.
Agua de Jamaica: The tart and floral notes of this hibiscus tea-based drink can cut through the richness of the corundas. Its refreshing nature makes it a great palate cleanser between bites of the dish.
Tamarindo Agua Fresca: The tangy and sweet flavors of tamarind in this refreshing drink can be a delightful pairing.
nutrition data
113 calories, 9 grams fat, 7 grams carbohydrates, 1 grams protein per serving.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
My very very favor part of a tamal is the MASA!! My favorite all time filling is a green chili and cheese do you have a recipe for this type of filling? and can I put a filling in this tamal? thank you
Yes, you can add other ingredients to the filling as desired.
October 14, 2023
There are so many places in Mexico that aren't safe for American tourists and Michoacán is one of them unfortunately. I've been on a kick of making foods from Mexico from places I'll most likely never get to visit. My research concluded that this recipe is a great traditional corunda version so I chose to make it for one of our neighborhood "around the world" dinners. First, let me say, it was a hit! It really isn't hard to make at all either. My regular grocery store has a decent Hispanic population so even finding the fresh husks wasn't a problem. They were sold by the pound. The smallest amount I could get was 1/4 pound which was about 25 or so husks for a whopping $1.30. The total cost for the recipe was surprisingly inexpensive. Since I used fresh husks it only took less than 1 1/2 hours total (including the 1 hour steam time). Great recipe!!
August 17, 2022
My Mexican neighbor used to make corundas. They are exactly as I remember! They are simple to make even though it sounds kinda difficult. I watched her make them enough that the technique easily came back to me and I was able to make them pretty quickly. Thank you for the authentic recipe and for bringing back some great memories!