When my cravings for something comforting and homey kick in, I often find myself revisiting the vibrant flavors of Michoacán. Imagine the warmth of freshly made corundas, those delightful triangular tamales that are as satisfying to make as they are to eat. These plant-based gems are perfect for anyone looking to break free from fast food fatigue without sacrificing flavor or tradition.
With just a few simple ingredients and an easy-to-follow process, you’ll create a dish that celebrates the rich history and culinary prowess of Mexico, all while keeping things vegan-friendly. Paired with a zesty salsa roja and a drizzle of dairy-free crema, these corundas are a show-stopper at any gathering or a cozy night in. So, let’s dive into the intriguing world of these traditional tamales and bring a slice of Michoacán straight to your kitchen!
Why Are Corundas a Must-Try?
Authentic flavor shines through every bite, celebrating the essence of Michoacán’s culinary heritage. Vegan-friendly and packed with plant-based goodness, this recipe offers a guilt-free indulgence. Unique triangular shape not only makes them visually appealing, but also perfect for dipping! Versatile ingredients allow for fun adaptations, letting you customize each batch. Time-saving and straightforward, you’ll whip these up in no time, impressing family and friends with your cooking skills. Embrace the joy of homemade corundas today!
Corundas Ingredients
Note: Get ready to create delicious corundas with these key ingredients that capture the heart of Michoacán!
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For the Masa
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Maseca for Tamales – Essential base ingredient providing structure; substitute with dried maize if desired.
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Warm Water – Hydrates the masa for the right consistency; adjust as necessary for desired moisture.
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Vegetable Shortening (or oil) – Adds moisture and richness to the masa; substitute with olive, avocado oil, or flavorless coconut oil.
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Baking Powder – Helps tamales rise slightly, optimizing texture for those delightful bites.
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Baking Soda – A complementary leavening agent for achieving a perfect fluff.
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Salt – Enhances flavor; adjust to taste as needed for your palate.
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For the Wrapping
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Green Corn Leaves – Used for wrapping the tamales, imparting a subtle flavor; can substitute with banana leaves if fresh corn leaves are unavailable.
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Cal Powder (Calcium Hydroxide) – Helps in processing dried maize; skip if using Maseca to keep things simple.
Remember, these ingredients come together to create authentic corundas, ensuring each bite is filled with love and tradition!
How to Make Corundas
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Prepare the masa: In a mixing bowl, combine Maseca (or treated dried maize) with warm water, vegetable shortening, baking powder, baking soda, and salt until you achieve a smooth, pliable texture—this should take just a few minutes.
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Process the maize: If you’re using dried maize, treat it with cal powder beforehand. Allow it to soak in water for about 8 hours or overnight, then blend until smooth and creamy for your masa.
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Shape the masa: Take a portion of the masa and mold it into your desired shape—triangles or stars are traditional. Aim for about 3-4 inches across for each piece, ensuring they’re uniform for even cooking.
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Wrap each piece: Lay a triangle of green corn leaf on a flat surface, place your shaped masa in the center, and fold the leaf around it securely. Tie the ends if needed to keep everything intact.
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Steam the wrapped corundas: In a steamer, arrange the wrapped corundas, ensuring they’re standing upright. Steam for about 75 minutes over medium heat until they’re firm and a toothpick inserted comes out clean.
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Serve delightfully: Once cooked, serve these corundas warm with a side of spicy salsa roja, drizzling vegan crema on top, and sprinkle with crumbled queso fresco for a comforting finish.
Optional: Serve with avocado slices for an extra creamy touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Making Corundas
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Masa Consistency: Ensure your masa is mixed thoroughly; a gritty texture can ruin the corundas. Aim for a smooth, pliable dough that holds together well.
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Steaming Time: Steaming times may vary based on the size of your corundas. Start checking for doneness at 60 minutes, and ensure a toothpick inserted comes out clean.
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Wrapping Technique: Wrap the corundas tightly in green corn leaves to prevent them from opening during steaming. A secure wrap ensures even cooking and keeps the shape intact.
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Seasoning Matters: Don’t skip the salt; it’s essential for enhancing the flavor of your corundas. Adjust to your taste, but remember that a little goes a long way.
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Creative Fillings: Traditional corundas are unfilled, but feel free to experiment! Add in diced veggies or spices to the masa for a personal twist without losing the traditional essence.
Storage Tips for Corundas
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Fridge: Store leftover corundas in an airtight container for up to 3 days. This ensures they stay fresh and moist for your next meal.
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Freezer: Freeze corundas in freezer-safe bags or containers for up to 2 months. To prevent freezer burn, ensure they are tightly wrapped or sealed.
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Reheating: Reheat corundas by steaming or placing them in a microwave-safe dish with a damp paper towel for about 1-2 minutes. This helps retain their fluffy texture.
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Serving: Serve reheated corundas with your favorite salsa or toppings to enjoy their flavor anew!
What to Serve with Corundas?
These delightful tamales bring a homemade touch that warms the heart and satisfies the soul.
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Spicy Salsa Roja: A zesty kick that beautifully enhances the corundas’ rich corn flavor. The freshness and heat create a dynamic balance, making every bite a flavorful adventure.
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Dairy-Free Crema: This creamy topping adds a luscious smoothness, elevating the dish while keeping it plant-based. Drizzling it over your corundas creates a velvety experience that’s impossible to resist.
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Crumbled Queso Fresco: This crumbly cheese offers a delightful salty contrast. A sprinkle of queso fresco adds depth and an authentic touch, celebrating the traditional essence of Michoacán cuisine.
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Avocado Slices: Fresh avocado slices bring a smooth, buttery texture that complements the corundas perfectly. The mild flavor enhances the richness of the dish, creating a fulfilling meal.
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Steamed Vegetables: A medley of vibrant, steamed veggies adds a fresh crunch to your plate. They not only provide a pop of color but also introduce a healthy element, balancing the comfort of the corundas.
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Chilled Agua Fresca: Pairing your meal with a refreshing agua fresca keeps things light and invigorating. Opt for a hibiscus or lime version to cleanse your palate and enhance the dining experience.
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Light Salad: A simple salad of mixed greens with a tangy vinaigrette can brighten your meal, cutting through the richness of the corundas. Adding citrus segments will complement the corn flavors beautifully.
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Mexican Hot Chocolate: For dessert, a warm cup of traditional Mexican hot chocolate rounds out the meal with sweetness and a hint of spice. The comforting richness pairs perfectly after enjoying the savory corundas.
Each of these pairings brings something special to your table, ensuring your corundas shine in a delightful spread!
Corundas Variations & Substitutions
Feel free to personalize these corundas with exciting variations that enhance their flavor and texture!
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Vegan Swap: Instead of vegetable shortening, use coconut oil for a subtle coconut flavor that pairs beautifully with corn.
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Spice Boost: Add cumin or smoked paprika to the masa for a warm, earthy touch that elevates each bite. A little goes a long way!
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Vegetable Mix-In: Fold in diced bell peppers or zucchini to the masa for added color and a satisfying crunch. This twist enhances both taste and nutrition.
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Heat Level: Incorporate jalapeños into the masa for a spicy kick, or top with a fiery salsa for those who love heat. Adjust to your preferred level for a personalized touch.
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Alternative Wrapping: If you can’t find green corn leaves, try using banana leaves or even parchment paper for a similar result, allowing you to steam with ease.
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Sweet Option: For a dessert twist, mix in cinnamon and a little sugar to the masa, then serve with a drizzle of agave syrup for a unique sweet treat!
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Gluten-Free: Ensure your baking powder is certified gluten-free. The rest of the ingredients are naturally gluten-free, making these tamales safe for all diets.
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Creative Toppings: Instead of traditional toppings, try adding sliced avocados, vegan cheese, or pickled onions for a fresh and zesty finish that complements the corundas perfectly.
Embrace your creativity in crafting these corundas, and let each batch tell your unique culinary story!
Make Ahead Options
These corundas are ideal for meal prep enthusiasts looking to save time during busy weeks! You can prepare the masa and shape the corundas up to 24 hours in advance. Simply mix the Maseca (or treated dried maize) with warm water and other ingredients, then form into shapes and wrap them in green corn leaves. Store them in the fridge until you’re ready to steam. When it’s time to enjoy, just steam the wrapped corundas for about 75 minutes as usual. For the best quality, be sure to tightly wrap them to prevent drying out, ensuring they’re just as delicious when served fresh. This will help you savor the authentic taste of Michoacán without the last-minute rush!
Corundas Recipe FAQs
How do I choose the right Maseca for tamales?
Absolutely! Look for Maseca labeled specifically for tamales, as it has the right texture for achieving that fluffy masa. If you’re considering using dried maize instead, be sure to choose whole kernels, avoiding those with dark spots or signs of spoilage. This will enhance the overall flavor and quality of your corundas.
How should I store leftover corundas?
I often recommend storing leftover corundas in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and retains their delightful texture. If you need to store them longer, simply freeze them in freezer-safe bags or containers for up to 2 months, ensuring they’re tightly wrapped to prevent freezer burn.
Can I freeze corundas, and how should I do it?
Absolutely! To freeze, allow the corundas to cool completely after cooking. Then, wrap each one individually in plastic wrap or aluminum foil, and place them in a freezer-safe bag. Double-check that the bag is sealed tightly to prevent freezer burn. When ready to enjoy, simply reheat from frozen by steaming for about 15-20 minutes or microwaving with a damp paper towel until warm.
What should I do if my masa is too dry?
Very! If your masa feels dry and crumbly, you can easily fix it by adding a tablespoon of warm water at a time until it reaches the desired consistency. Remember, the masa should be smooth and pliable, so don’t be shy; mix it well! Conversely, if it’s too wet, add a touch more Maseca until balanced.
Can these corundas be made gluten-free?
Absolutely! The ingredients for corundas are inherently gluten-free, especially when using Maseca, which is made from corn. Just be mindful of any toppings or sauces you may use, ensuring they align with your dietary needs. Each bite will share the beloved flavors of Michoacán while keeping things gluten-free and delicious!
Are corundas safe for pets?
It’s always best to keep corundas away from your pets. While the ingredients are plant-based, some spices and toppings might not sit well with their digestive systems. If you’re looking for a pet-friendly treat, stick to plain cooked corn without added salt or spices, ensuring your furry friends stay healthy!
Delicious Vegan Corundas – Authentic Michoacán Tamales Made Easy
Ingredients
Equipment
Method
- In a mixing bowl, combine Maseca with warm water, vegetable shortening, baking powder, baking soda, and salt until smooth and pliable.
- If using dried maize, treat it with cal powder and soak in water for about 8 hours, then blend until smooth.
- Take a portion of the masa and mold it into a triangle shape about 3-4 inches across.
- Lay a green corn leaf flat, place the shaped masa in the center, fold the leaf around it, and secure it.
- Steam the wrapped corundas in a steamer for about 75 minutes until firm and a toothpick comes out clean.
- Serve warm with salsa roja and vegan crema, and sprinkle with crumbled queso fresco.