Corundas (Michoacán triangular tamales)

Overview

Corundas are Michoacán's iconic triangular tamales — made from plain masa enriched with tequesquite (natural sodium carbonate) or ash water, wrapped in fresh corn plant stalks (not corn husks) and steamed. The triangular shape comes from the folding technique with the stalk leaves. Corundas are served plain with crema, salsa, and queso fresco — the masa itself is the point, not a filling. They are a street food, breakfast item, and festival staple in Pátzcuaro.

Flavour Context

Pure corn flavour, slightly alkaline, dense and satisfying — the simplicity is the point; all about the masa quality

Key Principles

{"Corn plant stalks (hojas de caña de maíz) — not corn husks — are essential for authentic shaping and flavour","Tequesquite (natural soda) or ash water is added to the masa — alkalizes the dough, improves texture and colour","The triangular shape requires a specific wrapping technique using the long stalk leaves","Plain masa — no filling — is traditional; the enriched corn flavour stands alone","Steam for 45–60 minutes — the dense masa takes longer than standard tamales"}

Pro Tips

{"Tequesquite can be found in Mexican grocery stores or ordered online — worth sourcing for authenticity","The corn stalk leaves are available at Mexican markets in season — or order dried from specialty stores","Corundas freeze well and reheat by steaming — make large batches","Traditional service: corundas + crema + salsa verde + queso fresco — nothing more needed"}

Common Mistakes

{"Substituting corn husks for corn stalks — the shape and flavour are different","Using baking soda as tequesquite substitute — acceptable but flavour is slightly different","Adding a filling — traditional corundas are plain; filled versions are a modern adaptation","Under-steaming — the stalk leaves make it harder to test doneness; use the dough-pull test"}

Source

Mexico: The Cookbook — Margarita Carrillo Arronte; The Art of Mexican Cooking — Diana Kennedy

Cross-Cuisine Parallels

• Bolivian huminta (shaped corn tamale)
• Colombian bollo (shaped corn tamale)
• Guatemalan tamal de chipilín (shape-wrapped tamale)