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Corundas are a beloved traditional Mexican dish that brings the vibrant flavors and rich culinary heritage of Mexico to life. These corn-based delights, often served in the shape of triangles, are a staple in the Michoacán region and have become a symbol of comfort and family gatherings. The preparation of corundas is not just a cooking task; it is an experience steeped in cultural significance and shared memories, making it a cherished dish among many Mexican families.

Corundas

Discover the world of traditional Mexican Corundas, a delicious and comforting dish that celebrates ancestral culinary practices! These triangle-shaped delights, made from masa harina, are a staple in Michoacán and symbolize family gatherings. Filled with various ingredients like cheese or vegetables, they offer endless customization possibilities. Making corundas at home is not only a delightful cooking adventure but also a way to connect with rich cultural traditions and create lasting memories with loved ones. Dive into this flavorful experience today!
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Ingredients
  

2 cups masa harina (corn dough)

1 ½ cups vegetable broth (or chicken broth)

1 tsp baking powder

½ tsp salt

¼ cup lard or vegetable shortening

2-3 dried corn husks (for wrapping)

Optional fillings: shredded cheese, sautéed mushrooms, or chicharrón (pork cracklings)

Salsa for serving (red or green)

Instructions
 

Prepare the Corn Husks: Soak the dried corn husks in warm water for about 30 minutes until they are pliable. This will make them easier to wrap around the masa.

    Make the Masa Dough: In a large mixing bowl, combine the masa harina, baking powder, and salt. In a separate bowl, mix together the vegetable broth and lard (or shortening). Gradually add the wet mixture to the masa harina, stirring until a soft, pliable dough forms. You want the dough to be moist but not sticky.

      Assemble the Corundas: Take a soaked corn husk and lay it flat. Scoop about ¼ cup of masa dough onto the center of the husk. If you’re using a filling, add 1 tablespoon in the center of the masa. Fold the sides of the husk towards the center, covering the filling, and then fold up the bottom to create a packet.

        Repeat: Continue this process until all the masa and fillings are used up.

          Cook the Corundas: In a large pot, add water to a depth of about 1 inch and bring it to a boil. Place a steaming rack or a towel at the bottom of the pot to prevent the corundas from touching the boiling water. Arrange the corundas upright in the pot, ensuring they do not touch the water. Cover and steam for about 40-50 minutes, or until the masa is firm and cooked through.

            Serve: Carefully remove the corundas from the pot. Serve warm with salsa on the side, allowing everyone to top their corundas as they like.

              Prep Time, Total Time, Servings: 30 min | 1 hr 20 min | 6 servings