If you are like us and like Mexican food, today's post is to have a guard in the personal recipe book. While Mexico has many traditional Mexican food recipes, it seems that they never end. This is because most Mexican recipes have been carried out since pre -Hispanic times, they are associated with particular rituals or events and each region gives their imprint to the dish. Such is the case of the corourse, this type of tamal has different characteristics according to the municipality where it is carried out.
The recipe that we are going to see is that of Michoacan Corundas but due to the adaptable preparation they can vary depending on the tastes of diners or, why not, nutritional needs. You can also make vegetarian or vegan.
Content table
About the Corundas
Corundeas are a traditional Mexican dish , specifically from the state of Michoacán . They are a type of tamal , which consists of a corn -based dough stuffed with various ingredients and wrapped in a corn sheet before steaming.
The word corresponds from the kurhaund
They have a distinctive triangular shape and are usually smaller and thicker than other types of tamales. The dough is made from nixtamalized corn dough.
What is the nixtamalized corn mass?
It is a mass made of corn that has been soaked in an alkaline solution, usually lime water. This process is called nixtamalization and is commonly used in Mexican cuisine to improve the nutritional value of corn and enhance its flavor.
How are they done?
Corundeas can be stuffed with different ingredients, but the most common filling is a mixture of fresh cheese and sometimes they add a sauce or sauce above. Other popular fillings include beans, mushrooms and sometimes meat, such as pork or chicken.
The corn leaves used to wrap are those of the stem of the fresh corn plant, not the choclo leaves. These are soaked in water so that they are flexible before assembling the tamales. The stuffed corundies bend in a triangular shape and are tied with strips of corn leaves before steaming.
Types of Corundas
There are two main types:
- You run from butter : they are the most common and known. The dough is prepared with cornmeal, pig butter, salt and water. The dough is placed in socks soaked, they are filled with ingredients such as fresh cheese, beans, meat, etc. and are wrapped forming a triangular shape. Then they are steamed.
- Ash corounds : they are a less known, but also traditional variant. Instead of using corn leaves, they are wrapped in reed leaves, which gives them a particular flavor and aroma. In the preparation of the dough, corn ash is added, which is obtained by burning the dry leaves of the corn. The ash is mixed with cornmeal, butter, salt and water to form the dough.
History and symbology
The Michoacan Corundes have a rich history that dates back to the indigenous traditions of the region. These tamales have been prepared for centuries by the Purépecha communities of Michoacán and their recipe and preparation technique have been transmitted from generation to generation.
It is said that they were a basic food in the diet of the purépechas and had an important cultural meaning. The triangular form of the Corundas represents the mountains and hills of the region, which are considered sacred for this indigenous community.
In addition to their symbolic meaning, they have also become a traditional dish to celebrate festivities and special occasions in Michoacán. They are an essential element in events such as the night of the dead and the festivities of different locations.
You may also be interested in 10 Mexican meal recipes that you can't miss !
Michoacan Corundicas Recipe
Corandas are usually smaller and denser than other types of tamales. Therefore, they are served in individual portions and several are generally consumed per person. The plated is very colorful and are an excellent entry or main course.
Yield : 15 portions
Preparation time : 2 hours
Ingredients
- 2 cups of nixtamalized corn dough
- 1/4 cup of melted plug butter
- 1 teaspoon of salt
- 1 cup of warm water
- 15 corn sheets soaked in hot water
- Chosen filling: fresh cheese, beans, meat, mushrooms, etc.
How to do Michoacan
- In a large bowl, mix corn dough, melted butter and salt. Gradually add the warm water and knead until you get a soft and manageable dough.
- Take a soaked corn and place a dough portion in the center. Extend the dough in the form of a triangle and add the filling chosen in the center of the dough.
- Fold the edges of the corn leaf inwards covering the filling and forming a triangle. Ensure the ends bending the tips or using thin strips of corn leaves to tie the corundum. Repeat the process with the rest of the dough and filling.
- In a large pot, place a rack or a little corn leaves at the bottom to prevent the corouble from sticking. Add water to cover the bottom of the pot and place the Corundas in vertical position.
- Cover the pot and cook over medium-low heat for approximately 1 hour. When the corourse are cooked and firm to the touch, remove them and let stand a few minutes before unleashing or removing the corn leaves.
