Go Back
Michoacán, a picturesque state located in the heart of Mexico, is renowned not only for its stunning landscapes but also for its rich culinary heritage. The state is a melting pot of cultural influences, and its gastronomy reflects the diverse traditions of its indigenous peoples and Spanish colonizers. Among the many dishes that showcase Michoacán's vibrant food culture, corundas stand out as a beloved staple. This traditional dish, often described as a regional cousin of tamales, serves as a testament to the ingenuity and resourcefulness of Michoacán's cooks.

Corundas: The Authentic Taste of Michoacán Cuisine

Discover the authentic taste of Michoacán with this delightful Corundas recipe! Perfect for fans of traditional Mexican cuisine, these hearty corn dough parcels are filled with flavor and wrapped in banana leaves or corn husks for that extra touch. Steamed to perfection, serve them warm topped with sour cream, crumbled queso fresco, and your favorite salsa for a delicious meal or snack. Easy to make and a true culinary experience! Enjoy a bite of Mexico today!
Print Recipe Pin Recipe

Ingredients
  

2 cups masa harina (corn dough)

1 cup warm water

½ teaspoon baking powder

1 teaspoon salt

½ cup sour cream (for serving)

1 cup crumbled queso fresco (for serving)

Banana leaves (or corn husks for wrapping)

Optional: salsa verde or red salsa (for serving)

Instructions
 

Prepare the Masa: In a large bowl, combine the masa harina, baking powder, and salt. Gradually add warm water, mixing with your hands until the dough is smooth and pliable. If it's too crumbly, add a bit more water, a tablespoon at a time.

    Shape the Corundas: Tear the banana leaves into squares about 8 inches by 8 inches. If using corn husks, soak them in warm water for about 30 minutes prior. Take a small portion of masa (about the size of a golf ball) and flatten it into a ½ inch thick disc in your hand. Place the disc in the center of a banana leaf or corn husk.

      Wrap the Corundas: Fold the edges of the banana leaf or corn husk over the masa, forming a triangular or rectangular parcel. You can tie the corundas with kitchen string or secure them with another piece of leaf if necessary.

        Steam the Corundas: Place the wrapped corundas in a steamer basket or a large pot with a rack at the bottom. Fill the pot with water, ensuring it does not touch the corundas. Cover and steam for about 40-50 minutes until firm and cooked through. Check occasionally to ensure there’s always water in the pot.

          Serve: Carefully unwrap the corundas and serve warm with a generous dollop of sour cream, crumbled queso fresco, and your desired salsa.

            Prep Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 4-6