Corunda is a Mexican type of

tamale A tamale, in Spanish language, Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalization, nixtamalized maize, corn, which is steaming, steamed in a corn husk or Banana leaf, banana leaves. The wrapping ...

, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema) and red salsa. Unlike typical tamales, they do not always have a filling. They are usually made using corn

masa ''Masa'' or ''masa de maíz'' (; ) is a dough made from ground nixtamalized maize. It is used for making corn tortillas, '' gorditas'', '' tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into a flour f ...

, salt, lard, and water. Some corundas are filled with salsa on the inside. They are commonly sold by the dozen. It is a common food in the state of

Michoacán Michoacán, formally Michoacán de Ocampo, officially the Free and Sovereign State of Michoacán de Ocampo, is one of the 31 states which, together with Mexico City, compose the Political divisions of Mexico, Federal Entities of Mexico. The stat ...

. Known since pre-Hispanic times, it is also part of the gastronomy of some neighboring states such as Guanajuato, Jalisco, Guerrero, Colima, Estado de México and Querétaro. The best known are those of manteca, wrapped in leaves from the stalk of the fresh corn plant, not in corn husks, and those of ceniza, wrapped in reed leaves.

References

Dumplings Mexican cuisine Steamed foods {{mexico-cuisine-stub

See also

References