Entree: Mexico – Michoacan – Corundas (Triangular steamed masa dumplings wrapped in corn leaves, a traditional Michoacán savory tamal)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 55 min

Total 1 hr 30 min

Ingredients

- 4 cups (480 g) masa harina for tamales
- 3 cups (720 ml) warm water
- 1/2 cup (115 g) lard or vegetable shortening
- 1 1/2 tsp (9 g) fine salt
- 1 tsp (4 g) baking powder
- 20–24 dried large corn husks, soaked in hot water until pliable
- 8 oz (225 g) queso fresco, crumbled (optional)
- For the red salsa:
  - 3 medium (about 450 g) ripe tomatoes
  - 2 dried guajillo chilies, stemmed and seeded (about 10 g)
  - 1/2 medium (75 g) white onion, roughly chopped
  - 2 cloves (6 g) garlic
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 tsp (3 g) salt, or to taste
  - 1/4 cup (60 ml) water, as needed to thin

Instructions

1. Step 1: Prepare husks and masa — soak corn husks in hot water for 30–45 minutes until pliable; drain. In a large bowl, beat lard until fluffy. In a separate bowl, mix masa harina, baking powder, and salt. Add warm water gradually to masa harina, then beat or knead until soft but not sticky. Fold the masa into the whipped lard until the dough is light and spreads easily.
2. Step 2: Form corundas — take a softened corn husk, spread about 2 heaping tbsp (approx. 1.5 oz / 45 g) of masa in the center, fold into a tight triangular shape by folding sides and ends (traditional Michoacán triangular fold). If using queso fresco, place a small amount (about 1 tsp / 5 g) in the center before folding. Repeat to make 20–24 corundas.
3. Step 3: Steam — arrange corundas standing or lying in a steamer basket seam-side down without overcrowding. Steam over boiling water for 45–55 minutes, checking water level and maintaining gentle steam.
4. Step 4: Make salsa — while corundas steam, toast guajillo chilies briefly in a dry skillet until fragrant, then rehydrate in hot water for 10 minutes. Roast tomatoes, onion, and garlic under a broiler or in a skillet until lightly charred. Blend roasted vegetables with rehydrated chilies, oil, salt, and 1/4 cup (60 ml) water until smooth; adjust salt and consistency.
5. Step 5: Finish and serve — let corundas rest 5 minutes after steaming. Serve warm, unwrapped, with red salsa spooned over or on the side.