Mexican cuisine · Dough, Pasta & Rice

Corundas

Triangle-folded masa tamales from Michoacán, steamed in green corn husks and served with crema and salsa.

Ingredients · for 4 servings

• 20 dried corn husks
• 500 g masa harina
• 200 g lard
• 1 tsp baking powder
• 600 ml vegetable broth
• 150 ml crema (or sour cream as a substitute)
• 400 g tomatillos
• 2 serrano chiles
• 1 onion
• 1/2 bunch cilantro
• Salt

Instructions

1. Soak the corn husks in hot water for 1 hour, then drain well; the long, narrow husks work best for folding.
2. Beat the lard with a hand mixer for 5 min. until white and fluffy and clearly increased in volume.
3. Mix the masa harina, baking powder, and 2 tsp salt and beat alternately with the lukewarm broth into the lard until a soft, smooth dough forms that clings to the spoon.
4. Place 2 tbsp dough at the wide end of a husk and fold the husk over at an angle continuously until a firm triangle forms; tuck the end under.
5. Layer the triangles tightly in a steamer insert and steam over simmering water for 50-60 min. until the dough is firm and pulls away cleanly from the husk.
6. Meanwhile, cook the tomatillos, serrano chiles, and onion for 8 min., blend with cilantro and salt; unwrap the corundas and serve topped with salsa and crema.