CORUNDAS CORUNDA TAMALES WITH PORK IN RED SAUCE by SARA MARQUEZ METHOD
Corundas:Cook corn with calcium oxide and ash for an hour. On the following day, the corn will be ready to take to a local mill to be ground and turned into dough. Once done, beat the dough and add lard. Continue to beat, adding cheese and salt. Beat until dough is puffy and soft. Now scoop up a piece of dough about the size of a golf ball. Place the dough on the tortilla press. Place newly shaped tortilla into fresh green corn stalk leaves. Begin to accordion fold the remaining length of the stalk leave, adding a tortilla until there are no more corn stalk leaves left. Place the the tortillas wrapped in the leaves in steamer. Cook for an hour. Salsa: Cook pork meat in pan with one cup of water until water vaporizes. Then add a bit of oil to continue to fry the meat. Cook tomatoes and chiles in water for 15 minutes. Blend the cooked chiles and tomato with garlic, onion and a cube of chicken broth bouillon. Pour the salsa into the pan with the frying meat. Cook together for 30 minutes.
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66 | MY FAMILY RECIPES
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Corundas: Cocinar el maíz con óxido de calcio y ceniza por una hora. Al siguiente día lavar el maíz y molerlo en un molino. Batir la maza y agregar la manteca. Seguir batiendo y agregar el queso y la sal a gusto. Hacer tortillas de maza en una prensa y envolver en las hojas de maíz. Acomodar en vaporera y cocinar por una hora. Salsa: Cocinar la carne de puerco en 1 taza de agua hasta que el agua se evapore. Luego agregar aceite para dorar la carne. Cocinar jitomates y chiles en agua por 15 minutos. Moler los chiles y jitomates con el ajo, cebolla y consomé de pollo. Vaciar la salsa a la carne dorada y cocinar todo junto por 30 minutos.
Corn husks.
