If you are like us and like Mexican food, today’s post is to keep in your personal recipe book. Although Mexico has many recipes for traditional Mexican food, it seems that they never run out. This is because most of the Mexican recipes have been made since pre-Hispanic times, they are associated with particular rituals or events, and each region gives the dish its imprint. Such is the case of the corundas, this type of tamale has different characteristics depending on the municipality where it is made.

The recipe that we are going to see is that of Corundum Michoacana but due to the adaptability of the preparation, they can vary depending on the tastes of the diners or, why not, nutritional needs. They can also be made vegetarian or vegan.

About the corundas

Corundas are a traditional Mexican dish, specifically from the state of Michoacán. They are a type of tamalewhich consists of a corn-based dough filled with various ingredients and wrapped in a corn husk before being steamed.

The word corunda comes from the Purépecha kúrhaunda, which means “Tamale” and it is said that they were served in ceremonies and parties of the noble Purépechas accompanied by meat and some sauce or broth

They have a distinctive triangular shape and are usually smaller and thicker than other types of tamales. The dough is made from nixtamalized corn dough.

What is nixtamalized corn dough?

It is a dough made from corn that has been soaked in an alkaline solution, usually limewater. This process is called nixtamalization and is commonly used in Mexican cuisine to improve the nutritional value of corn and enhance its flavor.

How are they made?

Corundas can be filled with different ingredients, but the most common filling is a mixture of fresh cheese, and sometimes a sauce or sauce is added on top. Other popular fillings include beans, mushrooms, and sometimes meat, such as pork or chicken.

The corn husks used for wrapping are those of the stalk of the fresh corn plant, not the husks of the corn. These are soaked in water to make them flexible before assembling the tamales. Stuffed corundas are folded into a triangular shape and tied with strips of corn husks before being steamed.

types of corundas

There are two main types:

  • Butter cornundas: They are the most common and well-known. The dough is prepared with cornmeal, lard, salt and water. The dough is placed in soaked corn husks, filled with ingredients such as fresh cheese, beans, meat, etc. and wrapped in a triangular shape. Then they are steamed.
  • cornundas de ceiza: They are a lesser known variant, but also traditional. Instead of using corn leaves, they are wrapped in reed leaves, which gives them a particular flavor and aroma. In the preparation of the dough, corn ash is added, which is obtained by burning the dry leaves of the corn. The ash is mixed with the cornmeal, butter, salt, and water to form the dough.

History and symbology

Michoacan corundas have a rich history that goes back to the indigenous traditions of the region. These tamales have been prepared for centuries by the Purépecha communities of Michoacán and their recipe and preparation technique have been passed down from generation to generation.

It is said that they were a staple in the Purépecha diet and had important cultural significance. The triangular shape of the corundas represents the mountains and hills of the region, which are considered sacred to this indigenous community.

In addition to their symbolic meaning, they have also become a traditional dish to celebrate festivities and special occasions in Michoacán. They are an essential element in events such as the Night of the Dead and the patron saint festivities of different locations.

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Michoacan corundas recipe

Corundas are usually smaller and denser than other types of tamales. Therefore, they are served in individual servings and usually several are consumed per person. The plating is very colorful and they are an excellent starter or main dish.

Yield: 15 servings

Preparation time: 2 hours


  • 2 cups of nixtamalized corn dough
  • 1/4 cup melted lard
  • 1 teaspoon salt
  • 1 cup of lukewarm water
  • 15 corn husks soaked in hot water
  • Chosen filling: fresh cheese, beans, meat, mushrooms, etc.

How to make Michoacan corundas

  1. In a large bowl, mix corn masa, melted butter, and salt. Gradually add the warm water and knead until you get a smooth, workable dough.
  2. Take a soaked corn husk and place a portion of dough in the center. Extend the dough in the shape of a triangle and add the chosen filling in the center of the dough.
  3. Fold the edges of the corn husk in, covering the filling and forming a triangle. Secure the ends by folding the ends or use thin strips of corn husks to tie the corundas. Repeat the process with the rest of the dough and the filling.
  4. In a large pot, place a wire rack or some corn husks in the bottom to prevent the corundas from sticking. Add water until it slightly covers the bottom of the pot and place the corundas in an upright position.
  5. Cover the pot and cook over medium-low heat for approximately 1 hour. When the corundas are cooked and firm to the touch, remove them and let them rest for a few minutes before untying or removing the corn husks.
michoacan corundas

Source: www.paulinacocina.net

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