Corunda

Method

1. 1 Beat the lard with the baking powder for 6 minutes until fluffy and creamy; this step is crucial to making the cake light and airy, not dense like boiled dough.
2. 2 Gradually mix the masa powder and 70 ml of warm water into the lard, whisking until a small ball of powder floats when dropped into the water.
3. 3 Wrap the dough in softened corn leaves, then fold and twist them into the characteristic three-sided triangle of the corunda from the Michoacán region.
4. 4 Steam upright for 50 minutes; the cake is done when the leaf detaches itself from the dough without sticking.
5. 5 Tomatoes are roasted with peppers, then blended into a sauce, which is drizzled over the cake along with sour cream and fresh cheese.

With an appliance

• Pressure cooker 55 min

  Replace step 4: arrange corunda upright on the rack, steam under high pressure for 22 minutes, then release pressure naturally for 8 minutes; step 5 remains unchanged.