02 February 2018

Instant Pot Corundas

I made these at Christmas but didn’t get around to posting the recipe.  Good thing for Candelaria.

This is basically the same recipe I posted in 2015 with a few changes for the instant pot and not living in Mexico. These are made with fresh corn leaves in Michoacán but banana leaves are a great substitute and they’re always available here.  You can find them in a decent Mexican or Asian grocery, probably frozen, but that makes them easier to work with.

Around three cups masa harina, plus water to reconstitute to one kilo of prepared masa
A few tablespoons of oil/lard/your preferred fat
A few tablespoons water/broth/your preferred liquid
1 tsp salt
1/2 tsp soda
Banana leaves

Combine the prepared masa plus the fat and liquid to make a spackle-like dough. Add the salt and soda too.  It really is flexible. If it’s less sticky, that’s okay.  But you don’t want it to be any more sticky than spackle.

Cut your banana leaves into two-inch wide strips.  They can be hard to work with, but it’s okay if your strips are short.  You’ll just use a couple for each blob of masa in that case.

Take a blob of masa (75 grams or so) and put it on the end of a strip of banana leaf.  Wrap the banana leaf around to make a triangular package.  Use more than one if necessary. Arrange the packages on a steamer rack in the instant pot (add a cup of water first), using two racks if possible to keep the bottom layer from getting too squished.  Just do your best.  Cook on high pressure for 30 minutes, manual release, then enjoy.

I serve these with crema (or labneh in Saudi) and tomato sauce with shredded chicken. Blend 5-6 tomatoes, a couple of garlic cloves, and a hunk of onion, then pour it into a lightly oiled skillet and fry for a couple of minutes.  Easiest sauce ever.

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