
Corundas
Corundas are a traditional Mexican dish, consisting of pyramid-shaped tamales made with masa (corn dough) and wrapped in corn leaves, usually served with cream and cheese.
Nutrition
Calories: 160cal
Carbohydrate: 18g
Protein: 2g
Fat: 9g
Cholesterol: 15mg
Sodium: 220mg
Difficulty Level: easy
30 min Prep
90 min Cook
2 hr Total
12 Corundas
Ingredients
- 2 cups masa harina
- 1 1/2 cups water
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup lard or vegetable shortening, softened
- 24 corn leaves, soaked in hot water
- 1 cup sour cream (optional, for serving)
- 1 cup crumbled queso fresco or feta cheese (optional, for serving)
Instructions
- In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well.
- Gradually add water to the masa harina mixture while stirring continuously, until the masa becomes a smooth dough.
- Add the softened lard or vegetable shortening to the masa dough. Use your hands to knead the mixture until it becomes fluffy and thoroughly combined. This may take about 5-10 minutes.
- Separate the corn leaves and lay them flat. Take a golf ball-sized portion of masa dough and place it in the center of a corn leaf.
- Wrap the masa by folding the corn leaf over it to form a triangle or pyramid shape. Secure the edges by folding the ends tightly.
- Place a steaming rack inside a large pot and fill it with about 2 inches of water. Arrange the corundas above the water level on the rack.
- Cover the pot and steam the corundas over medium-high heat for 90 minutes. Make sure to check the water level periodically, and add more hot water as needed to prevent the pot from boiling dry.
- Once cooked, carefully remove the corundas from the pot and let them cool slightly before serving.
- Serve the corundas warm, with sour cream and crumbled queso fresco or feta cheese on the side for topping.