Photograph of the finished Corundas

Mexico · Bánh bột ngô gói lá tam giác

Corundas

2 hr 20 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 2.2 lb
  • Photograph of Pork fat Pork fat 14.1 oz
  • Photograph of Fresh corn leaves Fresh corn leaves 40 leaves
  • Photograph of Baking powder Baking powder 0.8 oz
  • Photograph of Sour cream Sour cream 1 ⅛ cups
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Tomatillos Tomatillos 1.3 lb
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Vegetable broth Vegetable broth 3 ⅓ cups

Method

  1. 1 Beat the pork fat for 12 minutes until fluffy and white, then mix in the masaka flour, baking powder, and broth.
  2. 2 Corunda has no filling; it's all just dough, so the dough needs to be very fluffy to be delicious.
  3. 3 Choose fresh, long corn leaves, not dried husks; fresh leaves have a distinctive grassy aroma.
  4. 4 Fold the leaf into a triangle shape, then stuff with dough and fold again to form a three-sided block.
  5. 5 The triangle shape is a telltale sign of corunda, while the square package indicates regular tamal.
  6. 6 Steam vertically for 70 minutes, then serve with sour cream, fresh cheese, and green sauce.

With an appliance

  • Pressure cooker 1 hr

    Replace step 6: steam under low pressure for 22 minutes, then release the pressure naturally and let it rest for 15 minutes.

Start cooking