Some corundas are filled with salsa on the inside. They are commonly sold by the dozen. It is a common food in the state of Michoacán. [1] Known since pre-Hispanic times, it is also part of the gastronomy of some neighboring states such as Guanajuato, Jalisco, Guerrero, Colima, Estado de México and Querétaro. [2]

2023年11月15日 · Corundas are traditional Mexican tamales originating from Michoacan, Mexico. They have a small triangular shape and are usually wrapped in fresh corn leaves, rather than husks, unlike other types of tamales.

2023年10月12日 · Corundas: The green corn leaves impart a subtle, distinct flavor to the masa, resulting in a unique taste profile. Tamales : The taste can vary widely based on the fillings and the type of leaf used for wrapping, offering a broader range of flavors.

2022年3月10日 · Corundas are a pre-Hispanic creation that emerged from the state of Michoacán. They are a unique type of tamal characterized by their triangular shape. To make corundas michoacanas, start with the typical ingredients used for other tamales: Masa; Salt; Lard (sometimes) Baking powder (sometimes)

Corundas are sort of a Mexican dumpling, made with masa harina, lard, water, salt, and baking powder. They are then wrapped in corn husks and steamed. Unlike tamales, they do not usually have a filling, so sour cream or salsa provides the finishing touch.

Para las corundas. 3 kilos de masa de maíz, martajada y suave. 2 tazas de agua. 1 kilo de manteca de cerdo. 5 cucharadas de polvo para hornear. Sal al gusto

6 To make good corundas, you must achieve the triangular shape that characterizes them. 7 Once the corundas are well wrapped in the leaves, place them in a steamer to cook for approximately 50 minutes 8 While they cook in the steamer, begin to shred the pork