Corundas

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.