Corundas are a popular breakfast food in many European countries. They’re crispy on the outside, soft and fluffy on the inside, and taste great Unfortunately, most traditional recipes are time-consuming to make, but this one lets you whip up tasty corundas in under one hour!
What are Corundas?
Corundas are a typical Mexican tamal from the state of Michoacan. Corundas are little, triangle-shaped fruits that are wrapped with milpa leaves rather than corn husks. Some corundas are star-shaped and packed with chicken, pork, or vegetables. This easy-to-follow recipe will teach you how to create classic corundas. The word “tamal” is derived from the Purepecha term “k’urhaunda.”
Corundas are similar to tamales in that they use fresh husks rather than dried husks and do not usually have a meat filling (just the masa harina mixture). They are small and triangular in shape. Corundas, the most well-known tamale, are made with butter and wrapped in corn plant stem leaves rather than cob leaves, or with ashes and wrapped in cane leaves.
Corunda is a tamal indigenous to Michoácan’s northern region. Corundas can also be discovered in sections of neighboring states like Guanajato, Jalisco, Guerrero, and Colima, which were previously part of the domain of the pre-Spanish Purepecha empire.
Corundas were apparently long known as ‘palace rolls’ during Purepecha princes’ festivities when they were included in a dish, served with a touch of sauce and some meat.
Where did Corundas originate?
Michoacán is the name of a region in Mexico where corundas first appeared. It was initially made by these locals from Pátzcuaro and is a specialty of the Purépecha people of the Michoacan region. The word corunda, which means “tamal,” comes from the Purépecha language.
Recipe: Corundas Recipe
Author: LHH Food
Average rating: 4.8 of 5.0 from 559 reviews
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About: Corundas recipe guide. Corunda is a kind of tamal, a roll made with a corn dough via cooking of dried corn in water and lime and a native corn variety.
Corundas Ingredients List
Depending on the quantity or number of servings desired, ingredients can be increased or decreased.
Here you have all the ingredients for making Corundas. Directions and how to prepare corundas follows after.
- 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
- If using dried husks, soak them for 1 hour or until softened in a big dish of boiling water.
- Remove from the bowl and gently squeeze out any excess water.
- Combine masa harina and water in the bowl of an electric mixer. While beating on low speed, add the chicken stock, then increase to medium-high and beat for 5 minutes.
- Gradually include the lard and salt, and mix for another 10 minutes, or until the dough is soft and light.
- 2 tablespoons baking powder, dissolved with 2 tablespoons water, added to dough
- 5 minutes on high speed, or until the dough is foamy
- To make corundas, cut 6 corn husks in half lengthwise.
- Place a husk, concave side up, on the work surface, with the wide end closest to you.
- 1/2 inch in from the wide end, 2 tablespoons dough
- To enclose the dough and form a triangle, fold the lower left-hand corner on an angle. Fold the package in half, then straight up at the top. Fold the triangle shape at an angle once more, as if it were a flag.
- Tuck the end of the corunda into the last fold to keep it closed.
- Rep the procedure until you’ve finished it.
- Lean the corundas against each other in the top of a steamer coated with the remaining 2 corn husks.
- Place the steamer over a saucepan of high-heat, simmering water.
- Steam for 1 hour, or until the husks readily separate from the contents, covered with a tight-fitting lid.
- Serve warm or hot.
Recipe Video: How to make corundas
Learn how to make corundas. Corunda is a kind of tamal, a roll made with a corn dough via cooking of dried corn in water and lime and a native corn variety. This is a video on how to prepare fantastic corundas.
Corundas are still present in Michoacán and nearby states like Guanajuato, Jalisco, Queretaro, and Colima.
How do you fold a Corunda?
Corn leaves are more commonly used when folding or wrapping Corundas, though reed or banana leaves can also be used. Cut the leaves into strips that are 20 inches long and 3 inches wide to fold it. The strip should be held by one end, twisted into a cone shape, and held together in the palm of your hand.
Scooped the dough into the cone and packed into the tip. To cover the dough, fold the leaf’s long portion over top. To create a triangle shape, keep folding the leaf over the dough. Transfer the corunda to a plate or other clean surface and adhere the final leaf flap to itself with a dab of masa while preparing the remaining portions.
In simple terms, simply bring up the lower left corner and fold it at an angle to enclose the dough and create a triangle. Now, fold the package vertically toward the top. As if folding a flag, fold once more at an angle while maintaining the triangle shape. To keep the corunda closed, tuck the end into the final fold.
Corundas are an excellent, no-bake snack that you can make with very little effort. They’re also delicious and perfect if you’re in need of something tasty that’s both simple and nutritious! Since they don’t require any cooking, they’re also great as after-school snacks, or you can serve them up at your next party or get-together.