Combine masa harina, bacon grease, baking powder, chicken broth, cumin, garlic, salt, and jalapenos in a large mixing bowl. Stir until thoroughly combined.
Put a corn husk on a plate or flat surface. Put 2 tablespoons of batter in the corn husk, in the shape of a triangle.
Close the corn husk so that it stays in a triangular shape and locks the batter in.
Tie a string or long strip of corn husk around the triangle, so that it doesn't open during steaming. Place in the steaming basket and repeat until you are out of batter.
Steam for 1 hour. Serve the corundas with sour cream and red salsa.
