Step 1

In a large mixing bowl, whisk together the masa harina and salt. Pour in the warm water and knead to form masa (it should be like the consistency of play-dough). Set aside.

Step 2

Using your hands or an electric mixer, whip the softened vegetable shortening or coconut oil until light and fluffy, about 2-3 minutes. Add in the baking powder and mix until combined, about 30 seconds.

Step 3

Add the masa (dough), and mix with your hands until well incorporated, about 3-4 minutes.

Step 4

Cut the banana leaves into strips 2-3 inches wide and 18-20 inches long. Holding one end, twist the strip into a cone shape and keep it together in the palm of your hand.

Step 5

Scoop approximately 2-3 tablespoons of dough into the cone and pack it into the pointed part. Fold the long portion of the leaf over top to cover the dough.

Step 6

Continue folding the leaf over the dough to form a triangle shape. Stick the last flap of the leaf to itself with a smear of masa, then transfer the corunda to a plate or clean surface while you make the rest.

Step 7

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the damaged or leftover leaves. Lean the corundas around the steamer until the pot is full.

Step 8

Cover the corundas with a top layer of leaves and a tea towel. Put the lid on your pot, bring it to a boil, then reduce the heat to medium-low and steam for 70 minutes.

Step 9

To check if they are fully cooked, remove 1 corunda at 70 minutes. Let it rest for a few seconds, then unwrap the leaf. If the center is spongy, they are ready. If the dough is still sticky and soft, re-wrap the corunda and continue steaming for an additional 20 minutes.

Step 10

When the corundas are finished, remove them from the pot and let them rest for 10 minutes to allow the dough to firm up. Serve warm with salsa, vegan crema, and vegan queso fresco on top. Happy eating!