Corunda is dish resembling a Mexican tamale that is prepared commonly in the Michoacan region of Mexico.
History of the Corunda
The dish is only prepared in the Michoacan region of Mexico and is distinctly different from the tamale that is prepared in Mexico or America. According to the local legend, these were originally created by the Purhépecha peasants in the lakeside town of Pátzcuaro. The city was based on a lake and had a large outlying village and a bustling market. Peasants who left for work early in the morning used to prepare these triangular shaped food items for consumption for a heavy days work. The preparation method would ensure that they would remain fresh for as long as possible.
Corunda recipe: Ingredients Used and Preparation Overview
The process of preparatio starts with the use of local masa or soft corn flour. The flour is molded into semi-liquidy dough with water, shortening and baking powder to create the texture of the coating. The dough has to be fluffy and must float on water for the perfect consistency. The unique aspect of the cooking process is that fresh green corn stalk leaves are used to cover the dough as its steams. These are completely different than the dried leaves that are sold to make tamales. These leaves also lend a very unique smoky vegetable flavor to the eventual dish. The cornmeal is wiped on to the leaf and the filling is placed into the dough. Traditionally, the filling is in the form of local cheese called as doblecrema. This is a traditional fresh salty cheese that resembles cream cheese in taste. The doublecrema is layered on to the dough and then a slice of roasted poblano chilies called as the rajas are layered on top of the doublecrema. This is then steamed in a tamalera or steamer till done. .
Serving and Eating Corundas
Corunda is served with a meat or a vegetarian filling. This cornmeal-based dish is then served with unflavored cream and a spicy salsa topping as a snack. The salsa is a traditional dish that is made from tomatillos, chili peron, a locally available chili and colored bell peppers. The tomatillos have to be simmered for an hour with water with the chiles and coriander and bell peppers are added to the paste.
The Corunda is usually served on the Mexican Day of the Dead festival. Families prepare the dish in large quantities and share them with relatives as they stay awake the whole night reminiscing about their deceased relatives.