Corundas: what they are, how they're made and how to eat them

What is it?

Corundas are one of the most distinctive tamales of the Mexican repertoire and an emblematic dish of the Purépecha cuisine of Michoacán. Their name comes from the Purépecha 'khurhúndu' (tamal). They are distinguished by their triangular or pyramidal shape —not cylindrical like other tamales— and by being wrapped in fresh green leaves of the maize plant (milpa leaves, not the dry cob husks used in other tamales). The masa is prepared with nixtamalised maize, lard, salt and, in some versions, tequesquite ash or refined tequesquite, which gives it a particular texture and a characteristic flavour. Traditionally they have no filling —they are white corundas or 'corundas de la tía'—, although modern variants include rajas with cheese, chicharrón or bean. They are served with red tomato salsa, Mexican cream and crumbled fresh cheese on top. They are an everyday and festive dish of the Purépecha region in Michoacán: Pátzcuaro, Uruapan, Cherán, Paracho, Erongarícuaro, where they are prepared daily for family breakfasts, lunches and dinners.

Origin and history

Corundas are one of the oldest tamales of the Mexican repertoire, with a presence documented from before the conquest among the Purépecha (also called Tarascans). This Mesoamerican culture, located in present-day Michoacán, was one of the pre-Hispanic powers of western Mexico, contemporary with and a rival of the Mexica empire. Its cuisine preserved its own identity and culinary techniques. Corundas are mentioned in the 'Relación de Michoacán' (sixteenth century), a Franciscan chronicle about the Purépecha, as one of the ritual and everyday foods of this people. Their triangular shape has been interpreted symbolically: some researchers associate the shape with representations of sacred hills, while others point to its practicality for the wrapping. During the colonial period and independent Mexico, corundas remained a Purépecha identity dish without major modifications, which makes them an exceptional gastronomic testimony. Purépecha cuisine is the core of Traditional Mexican Cuisine, recognised as Intangible Cultural Heritage of Humanity by UNESCO in 2010 with Michoacán as the representative model.

Characteristic ingredients

The traditional recipe for corundas begins with the nixtamalisation of the maize (cooking with water and lime), which is ground to obtain fresh masa. The masa is beaten with lard, salt, water and, optionally, tequesquite ash or baking powder to make it fluffy. Some versions add chepiche, parsley or aniseed leaves to scent the masa. The distinctive leaf is the fresh green leaf of the maize plant (not the dry cob husk), which is cut directly from the milpa, cleaned and used flexible and green. The most characteristic feature is the folding: the masa is placed on a long green leaf and folded into a triangular shape over itself, forming a pyramidal figure with three flat faces. It is steamed for 1–2 hours until the masa separates easily from the leaf. Regional variants: in Pátzcuaro plain ones without filling are preferred; in Uruapan they are filled with rajas and cheese or chicharrón; in Cherán they are made with whole bean; some families add green aniseed to the masa for a characteristic traditional aroma.

Cultural significance

Corundas are one of the most representative dishes of Purépecha cuisine and a symbol of Michoacán cultural identity. Their unique triangular shape and their wrapping in green milpa leaf immediately distinguish them as an authentic Purépecha product. They are an everyday dish in markets, eateries and family homes of the Purépecha region: Pátzcuaro, Uruapan, Cherán, Paracho, Erongarícuaro, Quiroga, Tzintzuntzan. Doña Ángela, a Michoacán cook with a global media presence through YouTube, has popularised them internationally. SECTUR and the government of Michoacán promote them as an emblematic cultural tourism product, and they feature prominently in programmes such as 'Pueblos Mágicos' (Pátzcuaro, Tzintzuntzan, Cuitzeo). Purépecha cooks such as Benedicta Alejo, María Elida Gómez Tena and Juana Bravo Lázaro have brought them to international recognition as part of Traditional Mexican Cuisine, Intangible Cultural Heritage of Humanity by UNESCO in 2010, in which Michoacán was the representative model of the entire country in the international cultural recognition.

Frequently asked questions

Why do corundas have a triangular shape?

The triangular or pyramidal shape is the most distinctive feature of corundas and results from the traditional folding: the masa is placed on a long green milpa leaf and folded diagonally over itself, forming a figure with three flat faces. Some researchers associate the shape symbolically with sacred Purépecha hills, while others attribute it to the practicality of folding with fresh green maize leaf.

What is the difference between corundas and regular tamales?

Corundas are distinguished by three elements: triangular shape (not cylindrical), wrapping in fresh green milpa leaf (not dry maize husk), and traditional serving without filling, bathed in red salsa, cream and cheese. Regular tamales are cylindrical, wrapped in dry husk and filled with stews before being wrapped. They are different tamal traditions: Purépecha versus the Mesoamerican one of central Mexico.

What are corundas served with?

They are traditionally served with red tomato salsa (cooked with guajillo chilli and onion), tangy Mexican cream and crumbled fresh cheese or Michoacán Cotija cheese. For breakfast they are accompanied by café de olla or atole; for lunch with churipo (Purépecha soup) or sopa tarasca. Contemporary versions serve them with various stews. They are tamales served hot and freshly made.

Where do corundas come from?

They originate in the Purépecha (Tarascan) region of Michoacán, with their main presence in Pátzcuaro, Uruapan, Cherán, Paracho, Erongarícuaro, Quiroga and Tzintzuntzan. Their origin is pre-Hispanic Purépecha, documented from before the conquest in the sixteenth-century Relación de Michoacán. Corundas have remained an identity dish without major modifications for centuries, preserving ancestral techniques and shapes.