Corunda Explained

Corunda
Country:Mexico
Region:Michoacán
Type:Tamal

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.

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

Notes and References

  1. News: Esparza. Bill. Essential T: Mole Casero con Corundas at Restaurante Las Michoacanas . 7 July 2015. Los Angeles. 7 April 2015.
  2. Web site: 2016-12-29 . Las corundas, el sabor de la tradición Pátzcuaro Info . 2022-10-16 . https://web.archive.org/web/20161229032435/http://patzcuaro.info/es/archivos/811 . 2016-12-29 .
  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 . 10.36576/summa.45865. free .