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Corundas (Michoacán Triangular Tamales)

Name: Corundas (Michoacán Triangular Tamales)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 200 ml Mexican cream (o nata agria); 100 g Fresh cheese (o Cotija cheese); 100 g Pork lard; 5 g Salt; 500 g Corn dough fresca; 5 g Baking powder; 20 Hojas de la planta de maíz; 200 g Refried beans; 200 ml Salsa verde (Tomatillos, Serrano chillies, Coriander)

90 min (30 prep + 60 cook) Medium 8 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 19 Mar 2026 · Updated: 25 Mar 2026

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

£8.50

Total cost

£1.06

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

240

Calories

Protein

34g

Carbohydrates

10g

Fat

Fibre

380mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Beat the pork lard in a bol large with a batidora or a mano for about 5 minutes, until it is esponjosa and blanquecina. Add the salt and the polvo for hornear and mix well.
💡 La lard should estar at room temperature for that esponje correctamente. You'll know that is lista when a bolita of lard flote in a vaso of water.
2
Fold in the corn dough fresh little by little, mixing constantemente until you get a dough soft, smooth and untable. If the dough queda very thick, add some tablespoons of stock or warm water.
💡 La consistency ideal es similar a the of a purée thick: should untarse easily pero without escurrir.
3
Wash the leaves of the planta of corn with water limpia and dry them with a cloth. Remove cualquier parte dañada or dry.
💡 If the leaves están dried, remójalas in hot water for 15 minutes for hacerlas more flexibles.
4
Place a generous portion of dough (some 2 tablespoons) in the centro of each leaf. Fold the leaf formando a triángulo: primero a lado, then the another, and finalmente the punta inferior towards on top for cerrar.
💡 El plegado triangular es it that hace únicas a the corundas. No aprietes demasiado; the dough necesita espacio for expandirse for the cooking.
5
Place the corundas in a vaporera with water in the fondo. Arrange them paradas with the punta towards on top. Cook to the vapor over medium-high heat for 45-50 minutes, until the dough despegue easily of the leaf.
💡 No destapes the vaporera for the primeros 30 minutes. Place a moneda in the water: when deje of sonar, you need añadir more water.
6
Serve the corundas hot, drizzled with cream mexicana, espolvoreadas with fresh cheese or Cotija desmoronado and accompanied of green sauce. You can añadir refried beans to the lado for a comida completa.
💡 En Michoacán sirven tradicionalmente with churipo (stock red of res with guajillo chilli) for a experiencia authentic.