Beat the butter until creamy and gradually add the corn dough, 3 cups of water, baking soda, baking powder and chicken seasoning. Continue beating until everything is incorporated and the dough increases in size.

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.

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

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. 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.

For the sauce, heat the oil and fry the onion. Add the tomatoes, the powdered chicken seasoning and cook over low heat until they change color. Add the rajas, ½ cup of water, the cumin and the media crema.

Serve the corundas with cream and cheese. If you prefer, you can add shredded chicken meat to the corundas mass.