Table of Contents
Introduction
Have you ever tasted a food so comforting, so rich in flavor and culture, that you instantly felt at home? That’s what happens when you try corundas for the first time.
Corundas are a traditional Mexican dish made from corn dough and wrapped in green corn leaves. They are similar to tamales but have a unique triangular or round shape, and their taste is truly one-of-a-kind. Originating from the state of Michoacán, corundas are full of heart, heritage, and flavor.
Whether served with sour cream and cheese, or topped with a spicy salsa and shredded meat, corundas are a staple at family gatherings and celebrations. They’re also loved by foodies around the world who want a taste of authentic Mexican cooking.
In this guide, we’ll explore what corundas are, where they come from, how they’re made, and why so many people are falling in love with them. From their history to recipes, this article has everything you need to know about corundas.
What Exactly Are Corundas?
Corundas are small Mexican dumplings or tamal-like treats made with masa, which is a dough created from ground corn. What makes them different from tamales is their shape and how they’re served. Instead of being wrapped in corn husks and filled with fillings like tamales, corundas are usually unfilled and wrapped in green corn leaves.
They are made by forming the dough into a triangular, ball-shaped, or cone-like shape, placing it into a corn leaf, and steaming it until firm and cooked through. The texture is soft, moist, and slightly grainy—perfect for soaking up sauces.
Corundas are often topped with cheese, salsa, or sour cream, and eaten as a main dish or side. Some special versions may include a touch of chili powder, herbs, or even small bits of cheese mixed inside.
The History of Corundas
The rich history of corundas takes us deep into indigenous Purepecha culture, found in the state of Michoacán, Mexico. Corundas have been around for hundreds of years, possibly even before Spanish colonization. Back then, families made them during important events like harvest festivals, religious ceremonies, and seasonal feasts.
In pre-Hispanic times, corundas were made with just corn, ash, and water, using older techniques to process the maize. Over time, ingredients and recipes grew more flavorful but still stayed close to traditional roots.
Today, corundas are a proud example of Mexican culinary heritage, known for their unique preparation and cultural value. Many families in Michoacán still make them during holidays, gatherings, and on weekends.
How Are Corundas Different from Tamales?
A lot of people confuse corundas with tamales—and we get it! Both are made with corn masa and steamed in leaves. But there are some big differences that make corundas stand out.
Here’s how they’re different:
- Shape: Corundas are cone-shaped, triangle-shaped, or round. Tamales are tube-like or rectangular.
- Filling: Corundas are often plain (no filling) or mildly flavored with cheese or herbs. Tamales usually have meats, veggies, or sweet fillings.
- Leaves: Corundas use fresh green corn leaves, while tamales use dried corn husks or banana leaves.
- Region: Corundas are deeply tied to Michoacán, while tamales are common across all of Mexico and Latin America.
So, if you want something familiar yet unique, corundas offer a fun twist on tamales that’s worth tasting.
Common Ingredients Used in Corundas
You don’t need a ton of ingredients to make corundas, but it’s important to use quality ones. The dough must be the star of the show since corundas are usually unfilled and rely on their flavor and texture.
Here are the basics:
- Masa harina (corn flour) or freshly ground corn
- Lard (or vegetable shortening) to make the dough rich and soft
- Salt for flavor
- Baking powder for a bit of fluffiness
- Fresh corn leaves (not the dried kind used for tamales)
Some recipes include:
- Cotija cheese mixed into the dough
- Poblano peppers or herbs for extra flavor
- A little milk or broth to soften the mixture
These ingredients work together to create the true taste of corundas—simple, homey, and satisfying.
Step-by-Step: How to Make Traditional Corundas
Want to try making corundas at home? It’s easier than it might seem and super rewarding.
Here’s a simple method:
1. Prepare the masa
Mix masa harina with water, lard, salt, and baking powder. Mix until it’s soft but firm.
2. Lay out corn leaves
Rinse and soften fresh green corn leaves. Pat them dry. Lay the first leaf flat.
3. Shape the dough
Place a spoonful of dough in the middle of the leaf and form it into a triangle or cone. Wrap the leaf around the shape and fold tightly.
4. Steam the corundas
Place them in a steamer, open side up. Cover and steam for 40–60 minutes.
5. Check for doneness
The dough should be firm and pull away easily from the leaf.
Serve your corundas warm with your favorite toppings like salsa, cheese, or sour cream!
Best Toppings and Sauces for Corundas
One of the best parts about eating corundas is dressing them up with tasty toppings. Since traditional corundas don’t have meat or heavy fillings inside, adding flavor outside is key.
Popular toppings include:
- Sour cream (crema)
- Red or green salsa (spicy or mild)
- Crumbled Cotija or panela cheese
- Shredded chicken or pork
- Pico de gallo (a fresh tomato salsa)
- Hot sauce (for those who love spice)
Some people like to serve corundas in a shallow bowl with a tomato-based sauce poured over, almost like a tamal in soup. However you like it, toppings bring flavor, color, and fun to every bite.
Corundas in Traditional Celebrations
In Michoacán, corundas often have a place at the party table. They are especially popular during:
- Día de Muertos (Day of the Dead)
- Weddings and baptisms
- Christmas and New Year festivities
- Family weekends and Sunday meals
Often served along with ** uchepos** (another type of sweet corn tamal), corundas are part of the food traditions passed from one generation to the next. They bring people together and are often made in big batches by families cooking together.
Making corundas during holidays isn’t just about food—it’s about love, laughter, and memories.
Modern Twists on the Classic Corunda
As food trends evolve, chefs around the world have started giving corundas a modern touch. While many still love the traditional version, others enjoy adding unique ingredients or shapes.
Some fun modern ideas:
- Stuffed corundas with mushrooms, vegetables, or spicy cheese
- Mini corundas as party snacks
- Sweet corundas filled with chocolate or cinnamon
- Grilled corundas with crispy edges on a pan after steaming
Modern corundas stay rooted in tradition while celebrating bold new flavors. That’s the beauty of food—it grows with us.
Where You Can Find Corundas Today
You don’t have to travel to Michoacán to taste authentic corundas—though that would be an amazing trip! Today, you can find corundas in:
- Mexican restaurants with regional menus
- Street food vendors at cultural festivals
- Mexican bakeries or panaderías
- Home kitchens in Latin neighborhoods
In large cities, food markets sometimes sell frozen or freshly made corundas ready to steam at home.
If you’re lucky, you might even get invited to a family meal where someone’s grandma is the corunda queen.
Why Foodies Everywhere Are Falling in Love with Corundas
Food lovers from around the world are discovering corundas as a hidden gem of Mexican cuisine. These soft, flavorful bundles are more than a snack—they’re a story of culture, family traditions, and bold tastes.
What makes them so special?
- Simple yet rich ingredients
- Fun shapes that stand out
- Versatile for any meal (breakfast, lunch, or dinner)
- Deep cultural history
- Comfort food feel that warms every bite
If you love tamales, you’ll appreciate corundas. If you’re new to Mexican cooking, these are a delicious place to start.
FAQs
1. What are corundas made of?
Corundas are made from corn masa mixed with lard or shortening, salt, and sometimes baking powder. They’re wrapped in corn leaves and steamed.
2. How are corundas different from tamales?
Corundas are usually unfilled and shaped differently—often in triangles. Tamales normally have fillings like meat or cheese and are wrapped in dried corn husks.
3. Are corundas spicy?
Not usually. The corundas themselves are mild, but they’re often topped with spicy salsa for extra flavor.
4. Can you make corundas without lard?
Yes! You can swap lard for vegetable shortening or oil for a vegetarian version.
5. Are corundas eaten for breakfast or dinner?
Both! They can be part of breakfast with coffee or served for lunch or dinner with toppings.
6. Where can I buy corundas?
Look for them at Mexican markets, local restaurants, or cultural food festivals. Some frozen stores might also carry them.
Conclusion
Whether you’re a foodie, a fan of Mexican cuisine, or someone who loves trying new cultural dishes, corundas are a must-try. With their soft, buttery dough, warm corn smell, and rich heritage, they tell a delicious story in every bite.
They’re comforting, versatile, and perfect for sharing with friends or family. Even if you’ve never made anything like this before, you can learn—and fall in love with the process.
So find a recipe, visit a Mexican eatery, or ask someone who knows how to make them. Once you try your first corunda, you’ll understand why this traditional dish means so much to so many.
