What is Masa?

Masa is a type of corn dough that is used in many types of traditional Mexican food. It is made from a process called nixtamalization, which involves treating the freshly dried and cleaned corn with either calcium hydroxide (also known as “cal” or “calcocido”) or slaked lime. This process was a cornerstone of the Mesoamerican diet for millennia, and is still a key ingredient in many Mexican recipes today.

The Origins of Masa

Masa has its origins in the Aztec, Maya and other Mesoamerican cultures. The process of nixtamalization, which involves steeping the dried corn in a solution of water, calcium hydroxide and ash, has been used to make masa for centuries. This process not only helps to preserve the corn for longer storage, but also changes its structure — making the masa easier to work with and allowing the corn to retain more of its nutritional values.

Uses of Masa

Masa is used in countless Mexican dishes, from the flour used to make tortillas and tamales, to the thick porridges known as atoles. It can also be used to make flavorful sauces such as mole and enchilada sauce. Masa is also a popular ingredient in many other dishes and snacks, from Mexican street corn and pupusas to tacos and burritos. No matter the dish, masa is sure to add delicious flavor and texture to any recipe.