Masa and Other Uses
Masa or masa harina, ” dough flour” in Spanish, is a type of traditional flour used to make tamales, tortillas, pupusas, sopes, and many latin-american favorites. To make masa, field corn is dried, soaked, and cooked in a solution of lime and water to loosen the hulls from the kernels of the corn. This process is called nixtamalization and it softens the corn, making it easier to digest. The corn is then washed and ground into powder or masa harina.
