1Cook the pork leg in a pot of boiling water along with some salt, an onion, bay leaves and garlic
2Meanwhile, mix the pork lard in a separate container for 20 minutes until it’s creamy and fluffy
3Prepare the flour for corn tortillas per the package instructions and slowly add it to the lard while mixing
4After 20 minutes, start adding salt and baking powder little by little
5Mix until you have the desired consistency
6To make good corundas, you must achieve the triangular shape that characterizes them.
7Once the corundas are well wrapped in the leaves, place them in a steamer to cook for approximately 50 minutes
8While they cook in the steamer, begin to shred the pork
9Once they’re done, place the shredded pork on top of the corunda along with the cream, panela cheese and tomato to your liking… enjoy!
LA MICHOACANA MEAT MARKET ™
We are a company founded by Mexican immigrants proudly headquartered in Houston, Texas, USA. We serve Hispanics and the entire community offering fresh products, the best marinated meats, and homemade meals.