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1
Prepare the sauce by heating water in a pot and adding tomatoes, perone chiles, serrano chiles, onion, and garlic to cook.
2
Prepare the vegetables by peeling and dicing carrots and potatoes, placing them in water to prevent browning. Clean the squash blossoms and corn leaves.
3
Trim the corn leaves by removing rough edges and ensuring they are clean and ready for wrapping.
4
Beat and knead the butter until soft, then add baking powder and salt, continuing to knead until well combined.
5
Gradually add the corn dough to the kneaded butter, mixing well. Add carrots, peas, potatoes, squash blossoms, and cheese in sequence, kneading until all ingredients are well blended.
6
Wrap the corundas by placing dough on the smooth side of each corn leaf and wrapping according to the leaf size, cutting larger leaves in half if needed to make two tamales.
7
Layer the wrapped corundas in a pot by first lining the bottom with corn leaves, arranging the tamales inside, and covering the top with additional leaves.
8
Cook the corundas covered for about one hour until they are fully cooked through.
9
Serve the cooked corundas on a plate, adding the prepared sauce and cream according to personal preference.
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