Everyday meals
Corunda
A cooked corn bread wrapped in corn husks, shaped as a triangle or pyramid. The dough is often lightly sweet or savoury, and is served with sauces or beans. A traditional dish from the state of Michoacán.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the corn husks in hot water for 30 minutes to soften them, then pat them dry.
- In a bowl, work the butter with the sugar and salt until you have a smooth cream.
- Gradually add the masa, baking powder and lukewarm water, kneading until the dough is soft and no longer sticks to your fingers.
- Spread out a corn husk, place a spoonful of dough in the centre with a little crumbled cheese, then fold the husk into a triangle.
- Stand the corundas upright in a pot on a steamer rack, and add water up to the level of the rack.
- Cover and steam for 50 to 60 minutes, until the dough comes away from the husk easily.
- Let rest for 5 minutes, then serve with a drizzle of crème fraîche and the sauce of your choice.
Variations and tips
Savoury corundas. Leave out the sugar and add 100 g of crumbled cheese to the dough for a saltier taste.
Using what's available here. If masa is hard to find, mix 250 g of fine corn flour and 250 g of coarse cornmeal, and add a spoonful of oil.
More ideas
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Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.