Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup refried beans
- 1/2 cup shredded chicken
- 1/2 cup shredded cheese
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/2 cup enchilada sauce
- 1/4 cup sour cream
Special equipment needed:
- Corn husks
- Steamer basket
- Mixing bowl
- Skillet
- Baking dish
Step-by-step instructions:
1. Soak the corn husks in warm water for 30 minutes.
2. In a mixing bowl, combine masa harina, warm water, salt, and baking powder. Mix well until a smooth dough forms.
3. Take a corn husk and spread a spoonful of masa dough onto the center of the husk, leaving a border around the edges.
4. Add a spoonful of refried beans, shredded chicken, shredded cheese, chopped onion, and cilantro onto the masa dough.
5. Roll the corn husk tightly around the filling and fold the ends to seal.
6. Place the corundas in a steamer basket and steam for 45 minutes.
7. In a skillet, heat the enchilada sauce.
8. Preheat the oven to 375°F.
9. Remove the corundas from the steamer basket and place them in a baking dish.
10. Pour the enchilada sauce over the corundas and sprinkle with shredded cheese.
11. Bake in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
12. Serve hot with a dollop of sour cream.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Steaming temperature: 212°F
Baking temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Refried beans can be substituted with black beans or pinto beans.
- Shredded chicken can be substituted with ground beef or tofu.
- Enchilada sauce can be substituted with salsa or tomato sauce.
Variations:
- Add diced tomatoes, jalapenos, or bell peppers to the filling for extra flavor.
- Use different types of cheese, such as queso fresco or cheddar.
- Top the corundas with sliced avocado or guacamole before serving.
Tips and tricks:
- Make sure to spread the masa dough evenly on the corn husk to prevent the filling from leaking out.
- Use a damp cloth to keep the corn husks moist while assembling the corundas.
- If the corundas are too dry, add a spoonful of water to the masa dough.
Storage instructions:
Store leftover corundas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the corundas in the microwave or oven until heated through.
Presentation ideas:
Arrange the corundas on a platter and garnish with chopped cilantro and sour cream.
Garnishes:
Chopped cilantro, sliced avocado, and sour cream.
Pairings:
Serve the corundas with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the corundas are too dry, add more water to the masa dough.
- If the filling leaks out during steaming, wrap the corn husk tighter around the filling.
Food safety advice:
Make sure to soak the corn husks in warm water for 30 minutes to prevent them from burning during steaming.
Food history:
Corundas are a traditional Mexican dish made with masa dough and filled with various ingredients. They are similar to tamales but are smaller and have a triangular shape.
Flavor profiles:
The corundas have a savory and slightly sweet flavor from the masa dough, which is complemented by the spicy and tangy enchilada sauce.
Serving suggestions:
Serve the corundas as a main dish for lunch or dinner. They are also great for parties or potlucks.
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Region: Mexican