← Nouns Cooking · Mexican

Ingredients

• 450 g Masa harina
• 950 ml warm pork or vegetable stock
• 200 g lard, softened
• 1 tbsp Baking powder
• 1½ tsp Salt
• 14 long corn husks or fresh corn-plant leaves, soaked in hot water
• 250 ml salsa roja, warmed
• 120 ml Mexican crema
• 100 g Queso fresco, crumbled

Method

1. Beat the lard with an electric mixer for 3 min, until white and fluffy.
2. Mix the masa harina with the baking powder and salt, then beat it into the lard alternately with the warm stock, a little at a time, for 5 min, until light and very soft, like thick cake batter.
3. Lay a husk with the wide end towards you. Put 2 heaped tablespoons of masa near the wide end, fold the corner over to make a triangle, then keep folding the leaf around in triangles until it is wrapped. Tuck in the tail.
4. Stand the corundas loosely in a steamer basket. Steam over simmering water, covered, for 1 hour–1 hour 15 min, topping up with boiling water, until the masa is firm and comes away from the leaf.
5. Rest for 10 min, unwrap and serve with warm salsa, crema and queso fresco.

Tips

• Vegetable shortening and vegetable stock make a vegetarian version; the texture stays light.
• In Michoacán they are often eaten with pork in red chilli sauce (churipo) or rajas with cream.
• Check bought stock is gluten-free if you need it to be (some stock cubes contain wheat).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Broke Bank Vegan El Universal