For the corundas
3 kilos of corn dough, crushed and soft
2 cups of water
1 kilo of lard
5 tablespoons of baking powder
Salt to taste
30 fresh cornfield leaves
For the sauce
1 tablespoon of lard
5 poblano peppers, red or green, roasted, peeled, deveined and cut into strips
1 clove of garlic finely chopped
1 onion finely chopped
1/2 kilo of fresh tomato puree or canned
2 cups of cream
1 cup of water
Powdered chicken broth or salt to taste
PREPARATION
The dough is beaten with the water for 20 minutes. Apart, the butter is beaten until it sponges, and then it is added to the dough together with the baking powder and the salt and continues beating until when you put a little dough in a cup of water, it floats. The milpa leaves are taken from the thickest side, covered with two tablespoons of dough and wrapped in a triangular shape; Once formed, the corundas are accommodated in a steamer or tamalera and left to cook for an hour or until they detach easily from the leaves. They are served accompanied by the sauce.
sauce
In the hot butter, the slices, onion and garlic are fried; Add the tomato and leave it on the fire until it is chinito, add the salt or chicken broth, the water and the cream, and leave it to season, taking care that it does not boil, for 5 minutes.
