Corundas Michoacanas con Crema (Michoacan Triangle Tamales)
Plain, tender triangle tamales from Michoacan, served with lime crema, red salsa and a little cheese. Simple and comforting.
Made with Salsa roja (cooked red salsa) and Lime crema (Mexican soured cream sauce) and Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £2.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down, for 45 minutes until soft and pliable. Drain and pat dry.
45 min - 2
Tear 2 husks per tamal into long strips. Lay one whole husk with the wide end towards you and spread about 4 tbsp (65 g) of your ready made tamale masa (see the base recipe) in a thin oblong across the middle.
- 3
Fold the husk into a neat triangle: fold the narrow end up, then fold the left side over, then the right side, tucking the last flap into the pocket to make a closed triangle. Repeat to make 6 corundas.
- 4
Stand them point upwards in a steamer lined with spare husks, packed tightly so they do not tip over.
- 5
Steam over simmering water for 1 hour, topping up the water, until the masa is firm and pulls cleanly from the husk. Rest for 10 minutes.
60 min - 6
Unwrap and serve each with a spoonful of lime crema, warm salsa roja, crumbled feta and avocado slices.
Tips
- Pack the steamer tightly so the triangles support each other and stay upright.
- The masa is plain on purpose. Be generous with the sauces and toppings.
- If your husks are small, overlap two for each corunda.
Storing and freezing
Cool within 2 hours and keep in the fridge in their husks for up to 3 days, or freeze for up to 3 months without the toppings. Reheat by steaming for 15 minutes until steaming hot all the way through.
Questions
What are corundas?
Corundas are a type of tamal from Michoacan in western Mexico, traditionally wrapped in long fresh corn leaves in a triangle shape and eaten with cream and salsa.
Can I fill them?
Yes. Add a spoonful of cooked beans or strips of cheese and poblano before folding. Plain corundas are also traditional.
Are they gluten free and vegetarian?
Yes, provided your cheese is vegetarian. They contain dairy, but no gluten, egg or nuts.
More made with salsa roja (cooked red salsa)
Chiles Poblanos Rellenos de Chorizo (Chorizo Stuffed Poblano Peppers)
GFEFNFTamales Rojos de Cerdo (Red Pork Tamales)
GFDFEFTacos de Chorizo con Papa (Chorizo and Potato Tacos)
DFEFNFBurritos Chicos de Frijol y Papa (Bean and Potato Mini Burritos)
DFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.