Corundas Recipe
Mexican · Main course · 90 min total
Corundas are a traditional Mexican tamal from Michoacán, made with a unique triangular shape and a fluffy, moist masa. This recipe features a simple filling of salsa verde and cheese, wrapped in corn husks and steamed to perfection.
30
min prep
min prep
60
min cook
min cook
12
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups fresh corn kernels (or frozen, thawed)
- 1 cup masa harina
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chicken or vegetable broth
- 1 cup salsa verde
- 1 cup crumbled queso fresco or feta cheese
- 12 dried corn husks, soaked in hot water for 30 minutes
Instructions
- In a food processor, pulse the corn kernels until coarsely ground. Set aside.
- In a large bowl, beat the butter with an electric mixer until light and fluffy. Add the masa harina, baking powder, and salt; mix until combined.
- Add the ground corn and broth; mix until a soft dough forms. The dough should be spreadable but not runny; add more broth if needed.
- Drain the corn husks and pat dry. Take one husk and spread about 2 tablespoons of masa dough in the center, forming a rectangle about 3x2 inches.
- Spoon 1 tablespoon of salsa verde and 1 tablespoon of cheese over the masa.
- Fold the sides of the husk over the filling, then fold the bottom up and the top down to form a triangular packet. Tie with a strip of husk or kitchen twine if needed.
- Repeat with remaining husks and filling.
- Place the corundas upright in a steamer basket (open end up). Steam over boiling water for about 60 minutes, until the masa is firm and pulls away from the husk.
- Let rest for 5 minutes before serving. Serve warm with additional salsa verde.
Tips
- For a vegetarian version, use vegetable broth and omit the cheese or use vegan cheese.
- Corundas can be made ahead and reheated by steaming for 10 minutes.
- Leftover corundas can be stored in the refrigerator for up to 3 days.
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