Corundas (Michoacán Triangular Tamales)
Triangular tamales from Michoacán made with fresh corn masa wrapped in corn plant leaves, served with soured cream, cheese and salsa.
About this recipe
Corundas are triangular tamales originating from Michoacán, made with fresh corn masa whipped with lard and wrapped in corn plant leaves (not corn husks). They are traditionally served bathed in soured cream, crumbled fresh cheese, and green or red salsa, making them one of the most iconic dishes of Purépecha gastronomy.
History & Origin
Corundas are amongst the oldest and most iconic tamales in Mexico, with deep roots in the Purépecha culture of Michoacán. Their name derives from the Purépecha word "kurunda", meaning tamal, and their origin dates back to pre-Hispanic times, long before the arrival of the Spanish to the American continent. What sets corundas apart from other Mexican tamales is their distinctive triangular shape and the use of corn plant leaves (the long leaves that grow from the stalk, not the husks surrounding the cob) for wrapping. This wrapping technique not only gives them their unique form but also imparts a subtle vegetal flavour to the masa during steaming. The masa for corundas is prepared with fresh corn, whipped with lard until achieving a spongy, light consistency. Traditionally, some cooks would add oak ash to the masa, which gave it a slightly greenish colour and a distinctive mineral flavour. This ancestral practice, known as ash nixtamalisation, was common amongst the Purépecha communities of the Michoacán plateau. In Michoacán, corundas are much more than a simple food: they represent cultural identity and family tradition. They are prepared especially during festivities such as the Day of the Dead, weddings, and community celebrations. Michoacán grandmothers pass the recipe down from generation to generation, and each family has their own version. Corundas are traditionally served accompanied by soured cream, crumbled Cotija or fresh cheese, and a generous green tomatillo salsa or red salsa. They are also frequently served alongside refried beans and a hearty churipo (Michoacán red beef broth with guajillo chilli), forming a complete and comforting meal that reflects the culinary richness of one of Mexico's most important gastronomic states.
Estimated cost
$20.95
Total cost
$2.62
Per serving
* Approximate prices based on Australian supermarkets
Nutritional information per serving
240
Calories
6g
Protein
34g
Carbohydrates
10g
Fat
3g
Fibre
380mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Beat the lard in a large bowl with an electric mixer or by hand for about 5 minutes, until fluffy and pale. Add the salt and baking powder and mix well.
💡 The lard should be at room temperature so that it fluffs up properly. You'll know it's ready when a small ball of lard floats in a glass of water.
- 2
Gradually add the fresh corn masa, mixing constantly until you have a soft, smooth, spreadable dough. If the dough is too thick, add a few tablespoons of stock or warm water.
💡 The ideal consistency is like a thick purée: it should spread easily without running.
- 3
Wash the corn plant leaves in clean water and dry them with a cloth. Remove any damaged or dry parts.
💡 If the leaves are dry, soak them in hot water for 15 minutes to make them more pliable.
- 4
Place a generous portion of dough (about 2 tablespoons) in the centre of each leaf. Fold the leaf into a triangle: first one side, then the other, and finally the bottom tip upwards to close.
💡 The triangular fold is what makes corundas unique. Don't wrap them too tightly; the dough needs room to expand as it cooks.
- 5
Place the corundas in a steamer with water in the bottom. Stand them upright with the tip pointing up. Steam over a medium-high heat for 45-50 minutes, until the dough comes away easily from the leaf.
💡 Don't uncover the steamer during the first 30 minutes. Put a coin in the water: when it stops rattling, you need to add more water.
- 6
Serve the corundas hot, topped with Mexican crema, sprinkled with crumbled queso fresco or Cotija and with salsa verde. You can add refried beans on the side for a complete meal.
💡 In Michoacán they are traditionally served with churipo (a red beef broth with guajillo chilli) for an authentic experience.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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