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Nestled in the heart of Mexico, Michoacán is a culinary gem known for its rich traditions and diverse flavors. The state boasts a vibrant food culture that reflects its indigenous roots and the influences of Spanish colonization. Among the many dishes that define Michoacán’s culinary landscape, corundas stand out as a beloved specialty. These delightful corn-based creations not only tantalize the taste buds but also tell a story of the region's history, culture, and the people who have cherished this dish for generations.

Corundas: The Authentic Taste of Michoacán Cuisine

Explore the authentic flavors of Michoacán with corundas, a beloved corn-based dish rich in history and tradition. Shaped like triangles and filled with cheese or meats, these delightful treats are more than just a meal—they embody the spirit of community and connection. Dive into our step-by-step guide to prepare your own corundas and experience the warmth and joy of Michoacán cuisine in your kitchen. #Michoacán #Corundas #MexicanFood #Tradition #CookingExperience #FoodCulture #Tamales #CulinaryHeritage
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Ingredients
  

2 cups masa harina (corn dough)

1 cup warm water

1 tsp baking powder

1/2 tsp salt

1/2 cup queso fresco (crumbled) or Mexican cheese of your choice

4-5 dried corn husks (soaked in warm water for 30 minutes)

1 cup green salsa (salsa verde) for serving

Optional: Shredded chicken or pork for filling

Instructions
 

In a large mixing bowl, combine the masa harina, warm water, baking powder, and salt. Mix well until you achieve a smooth dough.

    If using, fold in the crumbled queso fresco or any preferred cheese into the dough. You may also add shredded chicken or pork at this stage if desired.

      Take a soaked corn husk and place it on your work surface. Spoon about 1/4 cup of the masa dough onto the wide end of the husk.

        Shape the masa into a rectangular shape, about 1-inch thick, leaving some space at both ends to fold.

          Fold the sides of the corn husk over the masa, then fold the bottom upwards to create a small package. Secure with a piece of string or another strip of corn husk if necessary.

            Repeat the process until all the masa mixture is used up.

              In a large steamer pot, place the corundas upright, standing on their folded edges. Fill the bottom of the pot with water (about 1 to 2 inches) and cover the pot.

                Steam the corundas for about 45 minutes or until the masa is fully cooked and firm to the touch.

                  Carefully remove the corundas from the steamer and let cool slightly before serving.

                    Serve warm with green salsa drizzled on top and additional cheese, if desired.

                      Prep Time, Total Time, Servings: 30 mins | 1 hr 15 mins | 6-8 servings