Photograph of the finished Corunda

Mexico · Bánh ngô gói lá Corunda

Corunda

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 14.1 oz
  • Photograph of Pork fat Pork fat 4.2 oz
  • Photograph of Baking powder Baking powder 0.4 oz
  • Photograph of Dried corn husks Dried corn husks 12
  • Photograph of Sour cream Sour cream 3.5 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.8 oz
  • Photograph of Tomato Tomato 8.5 oz
  • Photograph of Chilli Chilli 4

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.

Start cooking