Corundas

from Recetas de mi Familia

by Juan Hernandez

Postre de Arroz | Rice Pudding

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.

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. { } 66 | MY FAMILY RECIPES

Pressing dough into corunda form. Folding corundas in accordion fold with corn husk.

Tortilla press and folded corundas and ready to cook. SARA MARQUEZ

Ingredients

Ingredientes

6 lbs. of Corn Ash Calcium Oxide 1lb. of Queso Fresco Salt 1lb of Pork Lard. 4 lbs. of Pork Chops 2 lbs. of Tomatoes 12 Chiles Serranos 1/2 Onion 6 Garlic Cloves Dry Corn Leaves Chicken Broth Bouillon 6 lbs. de Maíz Ceniza Óxido de calcio 1 lb. de Queso Fresco Sal 1 lb. de Manteca de cerdo 4 lbs. de Carne de Puerco 2 lbs. de Jitomate 12 Chiles Serranos 1/2 Cebolla 6 Dientes de Ajo Hojas de Milpa Consomé de Pollo

67 | MY FAMILY RECIPES

CORUNDAS

CORUNDA TAMALES WITH PORK IN RED SAUCE

by SARA MARQUEZ

Corundas are native to the state of Michoacan, where my family hails from. Their origins are unclear but this particular recipes has been in the family for over a hundred years. My grand aunt’s grandparents use to make them in the early 1900s. Corundas is also a staple dish for celebrations and holidays. In our town of Tzintzingareo, they are prepared for Easter. Please note that this recipe may only be convenient to prepare in Mexico, as one needs access to the ash and calcium oxide needed for the preparation of the dough, as well as fresh green corn stalk leaves.

68 | MY FAMILY RECIPES

Corundas es originaria del estado de Michoacán de donde proviene mi familia. Sus orígenes no son claros pero esta receta en particular ha estado la familia por más de cien años. Los abuelos de mis tíos abuelos solían prepararlas a comienzos de 1900. Las Corundas son también muy utilizadas en celebraciones y festividades. En nuestro pueblo Tzintzingareo, son preparadas para pascuas. Ten en cuenta que esta receta puede ser preparada solamente en México ya que se necesitan cenizas y óxido de calcio para la preparación de la masa.

Corundas and pork with salsa served and ready to eat.

SARA MARQUEZ

69 | MY FAMILY RECIPES

COUSIN NACHO MARQUEZ

My uncle Ignacio Marquez was one of the first in our town of Tzintzingareo, Michoacan to prepare and sell ice cream. He began his venture in the early 1950s. From there, he always entered into the business of molinos (corn mill). Today, his son and my cousin Nacho Marquez keeps the tradition going strong. His ice cream shop, “La Rosita” is named after his first daughter. It is the only ice cream shop in the town, so its safe to say that he has the ice cream monopoly in the area. Many outside ice cream vendors have tried to enter the town, but all have failed. Nacho says that many of these vendors use too many artificial ingredients while he is still using the same recipes from his dad from over 50 years ago.

70 | MY FAMILY RECIPES