Corunda

Corunda is a Mexican type of tamale, 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, salt, lard, and water. Some corundas are filled with salsa on the inside. They are commonly sold by the dozen.

Corunda
TypeTamal
Place of originMexico
Region or stateMichoacán

It is a common food in the state of Michoacán.[1] 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.[2] 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.[3]

See also

References
  1. Esparza, Bill (7 April 2015). "Essential T: Mole Casero con Corundas at Restaurante Las Michoacanas". Los Angeles. Retrieved 7 July 2015.
  2. "Las corundas, el sabor de la tradición | Pátzcuaro Info". 2016-12-29. Archived from the original on 2016-12-29. Retrieved 2022-10-16.
  3. Sastre Santos, Eutimio (2016-07-01). "El Padre Plancarte, párroco de Jacona (Michoacán-México), misionero apostólico "Ad Honorem", 20 diciembre 1876". Revista Española de Derecho Canónico. 73 (181): 525–592. doi:10.36576/summa.45865.


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