Entree: Mexico – Michoacan (Western Mexico) – Corundas (Triangular Tamales)

Serving Size: 6

Approximate Time

Prep 55 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 4 cups (480 g) masa harina (dried corn masa flour)
- 1/2 cup (115 g) manteca de cerdo (lard) or vegetable shortening
- 1 1/2 tsp (8 g) kosher salt
- 2 tsp (8 g) baking powder
- 1 1/2 cups (360 ml) warm pork broth or chicken broth, plus extra if needed
- 20–24 fresh corn leaves (hojas de maíz) or 24 dried corn husks, soaked and rinsed
- 1 lb (454 g) boneless pork shoulder, trimmed (for filling)
- 1 small white onion, halved (approx. 120 g)
- 3 cloves garlic
- 1 bay leaf
- 1 tsp (5 g) kosher salt for cooking pork
- 1 lb (450 g) tomatillos, husked and rinsed (for salsa verde)
- 2 jalapeños or serranos, stemmed (adjust to heat preference)
- 1/2 medium white onion (approx. 75 g) for salsa
- 2 cloves garlic for salsa
- 1/4 cup (15 g) cilantro leaves for salsa
- 1 tsp (5 g) salt for salsa, plus more to taste
- 1 tbsp (15 ml) vegetable oil (to finish salsa)
- 1 cup (240 ml) crema mexicana (Mexican sour cream) or regular sour cream
- 8 oz (225 g) queso fresco (fresh crumbly cheese), crumbled
- 1 small red onion, thinly sliced (approx. 80 g) (optional pickled onion)
- 1/2 cup (120 ml) white vinegar (for pickling) (optional)
- 1/2 cup (120 ml) water (for pickling) (optional)
- 1 tbsp (12 g) sugar (for pickling) (optional)
- Additional salt and black pepper to taste

Instructions

Short Description:
Triangular corundas are Michoacán-style tamales made from seasoned corn masa wrapped in fresh corn leaves, steamed until tender and traditionally served with Mexican crema (sour cream) and queso fresco (fresh cheese). This version is filled with shredded pork in a bright salsa verde to make a complete main-course meal.

Regional Notes:
This Michoacán variation uses young corn leaves (hojas de maíz) and the distinctive triangular folding rather than rectangular tamal folds found elsewhere. Corundas are often simpler than other tamales, but in Michoacán they are commonly paired with crema and queso fresco and may be served with a meat in salsa verde for a full entree.

1. Cook the pork: place pork shoulder, halved white onion, 3 garlic cloves, bay leaf, 1 tsp salt, and 2 cups (480 ml) water or enough to cover in a medium pot. Bring to a simmer, cover, and cook until fork-tender, about 1 1/2–2 hours (or pressure cook 40–50 minutes). Remove pork, reserve 1 1/2 cups (360 ml) strained cooking broth for the masa, shred pork with forks, and discard bay leaf and large onion pieces.
2. Make the salsa verde for the filling: in a saucepan, combine tomatillos, 2 jalapeños, 1/2 onion (for salsa), and 2 garlic cloves with enough water to cover. Bring to a boil and simmer 6–8 minutes until tomatillos change color. Drain, then blend with cilantro and 1 tsp salt until smooth. Heat 1 tbsp (15 ml) oil in the saucepan, simmer the blended salsa 5 minutes, adjust salt, and fold into the shredded pork. Keep warm.
3. Prepare optional pickled onion: place sliced red onion in a jar. Warm vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar, and 1/2 tsp (3 g) salt until dissolved, pour over onions, cool to room temperature and refrigerate at least 15 minutes.
4. Prepare corn leaves: if using fresh corn leaves, rinse and briefly blanch in boiling water 30–60 seconds to soften, then pat dry. If using dried husks, soak in hot water 20–30 minutes until pliable and rinse. Trim thick stems so leaves lie flat.
5. Make the masa dough: in a large bowl, beat 1/2 cup (115 g) lard until creamy. In a separate bowl, whisk together 4 cups (480 g) masa harina, 2 tsp (8 g) baking powder, and 1 1/2 tsp (8 g) salt. Gradually add 1 1/2 cups (360 ml) warm reserved pork broth to the masa mix, then add masa into the lard and mix (by hand or with a paddle) until a soft, spreadable dough forms. Dough should be light and hold shape; if too dry add up to 1/4 cup (60 ml) more broth.
6. Test masa readiness: drop a small piece of dough into cold water—if it floats, the masa is properly aerated; if it sinks, beat a bit more lard into the dough and retest.
7. Assemble corundas (triangular fold): lay one corn leaf flat with the smooth side up. Spoon about 2–3 tbsp (30–45 g) masa in the center and spread into a rough 3-inch (7–8 cm) square. Place 1 tbsp (15 g) pork filling in the middle (or leave plain if preferred). Fold the bottom corner over the filling toward the top corner to form a triangle, then fold the right and left corners over once each to reinforce the triangle. Tuck ends under so the corunda keeps shape. Repeat to make 20–24 corundas.
8. Steam corundas: arrange corundas standing or laying snugly in a steamer basket over simmering water, seam-side down. Cover and steam 1 to 1 1/4 hours, checking water level occasionally, until masa is tender and pulls cleanly from a leaf. For even steaming, rotate layers halfway through.
9. Warm crema and prepare cheese: while corundas steam, place crema mexicana in a small bowl and crumble queso fresco into another serving bowl. Reheat extra pork-salsa mixture briefly if desired.
10. Serve: remove corundas from leaves and serve hot, 3–4 corundas per person with a spoonful of shredded pork in salsa verde (or place filling inside), a drizzle of crema mexicana, a sprinkle of queso fresco, and a few pickled onions on top. Offer extra salsa verde on the side.
11. Leftovers: refrigerate cooked corundas up to 3 days wrapped in plastic and reheat steamed for 10–12 minutes or in a covered skillet with a splash of water until warmed through.