Learn to prepare some delicious tamales de ceniza or corundas, as they are also known. This delicious dish has its origin in the state of Michoacán, Mexico, although they are also prepared in other states such as Durango, Colima and Jalisco. Its main ingredient is nixtamalized corn and, as its name indicates, it is cooked with ash.
In RecetasGratis we bring you a very practical recipe with ingredients that are very easy to find, so don’t worry if you can’t find the traditional ingredients in the place where you live, keep reading and discover that corundas can be prepared with very simple ingredients. Learn how to make ash tamales and do not miss at the end of the recipe on how to prepare your ash dough from scratch.
Ingredients to make Ash Tamales:
How to make Ash Tamales:
To start the ash tamales recipe, first prepare the dough. Thus, in a container, mix the nixtamalized corn flour and gradually add the water until you achieve a smooth and firm texture.
Trick: If you live in Mexico you can get the corn dough already prepared, you can use the one sold in tortillerías.
When you have your dough, add the tablespoon of salt, the baking powder and the butter, which should be softened and at room temperature.
Beat all the ingredients until they are fully integrated and you achieve a smooth, manageable and not heavy texture.
Trick: If the dough feels very hard, you can add a little warm water and continue mixing until it is smooth.
Clean the chard leaves and cut the stem, since you are only going to use the leaf to make the ash tamales.
Begin to arm the corundas. To do this, take a portion of dough, approximately the size of the palm of your hand, place it at one end of the sheet and wrap it in a triangle or rectangle.
Trick: The dough must be covered completely, avoid leaving spaces to prevent the dough from overflowing.
Once your tamales are formed, take them to a steamer, cover and let cook. When the water in the steamer starts to boil, count 1 hour and remove the pot from the heat.
After the cooking time, you can now serve your ash tamales or corundas. You can enjoy them alone or accompany them with a little cream, fresh cheese and a red sauce. You can also refrigerate them and then cut them into slices and fry them. Either way, the michoacan corundas are delicious. Let’s eat!
If you liked the recipe for Ash tamales, we suggest you enter our category of Tamale Recipes. You can also visit a selection of the best Mexican recipes.
Traditional recipe for corundas or ash tamales
The name of tamales de ceniza comes from the use of the ash in the preparation of the corn dough. Ingredients such as ash cannot be found everywhere, but if you can get them, just follow these steps:
- 1 kg of nixtamal (corn)
- 300 g of ash
- 100g lime
- I know cook the nixtamal with the lime and ash, when it is cooked, about an hour later, it is removed from the heat, washed with clean water to remove excess lime and ash until the water comes out transparent, then it is taken to the mill or ground in the metate .
- From this, you can follow the steps as we mentioned, although, also, they are originally wrapped in reed or cornfield leafIf you get them, simply clean the leaves very well and wrap as mentioned in the recipe. Of course, if you decide to use the reed or cornfield leaf, do not forget to remove the leaf before eating.
It is really very easy to prepare this delicacy of corundas, do not worry if you do not get the original ingredients, since as we have explained in the previous recipe you will also get some exquisite tamales. Go ahead and prepare them, they are very good for breakfast or for a snack, you can enjoy them alone and taste them with milk.
Other tamales recipes are: