This is where you find corundas: a specialty of triangular masa slabs made from white corn, then topped with pork sluiced in a gentle salsa-an inside-out tamale, essentially. A dollop of crema ranchera (Mexican sour cream) oozes down the masa and the meat. The masa is moist and puffy, the pork lean and shredded, the crema ranchera salty and sweet.
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