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To truly appreciate corundas, it’s essential to understand their origins and the significance they hold within Mexican culinary traditions. Corundas are particularly associated with the state of Michoacán, where they have been cherished for generations. This region is known for its deep-rooted indigenous cultures and rich agricultural practices, especially in corn cultivation.

Corundas

Discover the delicious world of Mexican corundas! These savory treats are more than just food; they are a cultural celebration rooted in tradition. Made from masa harina and packed with flavors, corundas can be filled with cheese, meats, or veggies. This article guides you through the rich history of corundas, the essential ingredients, and a step-by-step process to make them at home. Join in this culinary adventure and bring authentic Mexican flavors to your table!
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Ingredients
  

2 cups masa harina (corn dough flour)

1 cup vegetable broth (or chicken broth)

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 cup shredded cheese (Cotija or queso fresco recommended)

1/2 cup cooked and shredded chicken (optional)

Corn husks (about 10-12, soaked in warm water for 30 minutes)

Salsa verde or mole for serving

Instructions
 

Prepare the Corn Husks: After soaking the corn husks for 30 minutes, drain them and lay them flat. Keep them wrapped in a damp cloth to prevent drying out.

    Make the Dough: In a large mixing bowl, combine the masa harina, baking powder, salt, and ground cumin. Gradually mix in the vegetable broth, stirring until you achieve a smooth, thick dough.

      Add Fillings: Fold in the shredded cheese and, if desired, the cooked and shredded chicken to the masa dough. Mix until evenly distributed.

        Assemble the Corundas: Take a soaked corn husk and place about 2-3 tablespoons of the masa mixture at the wider end. Fold the sides of the husk over the mixture and then roll it up from the wider end to the narrower tip, securing it with a twine or another corn husk strip.

          Steam the Corundas: In a large steamer pot (or a pot with a steaming rack), add about 2-3 inches of water and bring to a simmer. Place the wrapped corundas upright in the steamer basket. Cover with a damp cloth and steam for about 45-60 minutes, or until they firm up and the masa is cooked through.

            Serve: Carefully unwrap the corundas and serve hot with salsa verde or mole drizzled on top.

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings