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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.
 | |
| Type | Tamal |
|---|---|
| Place of origin | Mexico |
| Region or state | Michoacán |
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 edit
References edit
- ^ Esparza, Bill (7 April 2015). "Essential T: Mole Casero con Corundas at Restaurante Las Michoacanas". Los Angeles. Retrieved 7 July 2015.
- ^ "Las corundas, el sabor de la tradición | Pátzcuaro Info". 2016-12-29. Archived from the original on 2016-12-29. Retrieved 2022-10-16.
- ^ 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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