The pre-hispanic tamal


Scribbled Underline

Corundas originated from the purepecha tribe in Michoacán Mexico.  It is also known as “tamal de ceniza” o ”tamales nejos”.  It is a pre-hispanic tamal that comes in a triangular shape or star shape.  It is typically wrapped in corn leaves instead of corn husks which makes them different from the typical Mexican tamale that you’re used to seeing. 

ln the ceremonies of the Purepecha, Corundas were the main dish. For this reason, they were long known as “cake of the palace”. It wasn't until after the Spaniards arrived that they started adding queso, salsa y crema to the corundas. They are also DELICIOUS with mole!

Ingredients: – 3 cups Maseca for tamales – 2 cups warm water – green corn leaves (see blog) – 2/3 cup vegetable shortening OR olive/avocado oil OR flavorless coconut oil – 1 tablespoon baking powder – 1 teaspoon baking soda – 1 teaspoon salt or to taste Optional but recommended: – 1 zucchini squash, diced – 2 carrots, diced – 2 chard leaves (acelgas), diced

The traditional way of making corundas  uses lard. However, we have found ways to make it healthier and vegan-friendly while still achieving the same texture and flavor: