I don't know a thing about corundas except that they are maza and the salt
from Lake Texcoco called tequezquite and was one of the prized trade goods
in Pre-Columbian times. I've seen them as fat patties wrapped in the corn
husk but not filled with anything as are most tamales throughout Mexico.
Sorry.
Wayne
"Shelora" wrote in message
news:f208a6e1.0309011207.bd0eeb5@posting.google.com...
> Wayne,
> Perhaps you missed my post when I was searching for more technique
> information on making corundas, tamales from Michoacan that are rolled
> into a .tahedron shape in the leaf of the corn plant.
> Can you help at all? My first attempt turned into triangles. I am
> obviously not putting enough filling into them or not rolling them
> correctly.
> If you can direct me in anyway, i would sure appreciate it.
> Shelora
>
>
>
> "A1 WBarfieldsr" wrote in message
news:<0C84b.21123$_B.1162987@twister.austin.rr.com>...
> > Use the KISS system, Keep It Simple Stupid, to authenticate Mexican
> > food. If it started in Mexico, then it's Mexican. I think you just want
> > to write a book. Authentic Mexican food stopped when the first boat load
> > of foreigners landed and showed the newly captured indian slaves there
> > was something else to go in the pot for supper.
> > "Wayne Lundberg" wrote in message
> > news:nM74b.120042$0v4.8627248@bgtnsc04-news.ops.worldnet.att.net...
> > > Thanks to Edgardo Vazquez, our good friend in Tijuana, I have found a
> > way to
> > > link you, our participants in this quest to develop a formula for
> > > authenticating Mexican food by clicking http://tinyurl.com/lq22
> > >
> > > As I receive feedback from the groups, I will be updating the original
> > > document, so check in often as this thing grows.
> > >
> > > Wayne
> > >
> > >
> > >
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