Corundas

Serves:

6

Cooking time:

1 hour

Difficulty:

Medium

Traditional from:

Michoacan

Ingredients

1 kilogram of pork meat
1 kilogram of dough for corundas
1/2 kilogram of pork lard
1/2 kilogram of red tomato
3 cups of water
2 spoons of baking powder
3 cloves of garlic

Green corn leaves
Serrano chilies
Salt to the taste

How to

Beat the dough to the taste, alongside the lard. When you get the dough, add the baking powder. Clean thoroughly the leaves and dry them with a clean napkin. For the stuffing, heat the meat and chopped in traces until it boils. Later, fry the meat in the lard. Once it gets toasted, add the tomato milled with garlic and chilies. Then, take out the corn leaves to make the corundas. Put a spoon of the dough with some meat on the leave. Bend the corn leave in triangles and cook them on a steamer.

Suggestions

Soak them in cream or sauce to highlight flavors.

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