Masa

Masa is a type of dough that is made from corn that has been soaked and cooked in an alkaline solution. This process, known as nixtamalization, breaks down the corn's hemicellulose, the major component of the corn's cell walls, and makes the nutrients in the corn more bioavailable. Masa is used in making many traditional Mexican dishes, including tortillas, tamales, and pupusas.

History

The process of nixtamalization was developed in Mesoamerica thousands of years ago. The Maya, Aztecs, and other indigenous peoples discovered that soaking corn in a solution of water and lime or ashes made the corn easier to grind and also improved its nutritional value. This process was crucial to the development of these civilizations, as corn is a staple food in Mesoamerica and the process of nixtamalization makes it a more complete source of protein.

Preparation

To make masa, dried corn is soaked in a solution of water and calcium hydroxide, also known as slaked lime. The corn is then cooked in this solution until the skins of the kernels can be easily removed. After the skins are removed, the corn is rinsed and then ground into a dough. This dough can then be used to make tortillas, tamales, and other dishes.

Uses

Masa is used in a variety of dishes in Mexican cuisine. It is the main ingredient in tortillas, which are used in many dishes such as tacos, enchiladas, and quesadillas. Masa is also used to make tamales, a traditional Mexican dish that consists of masa filled with meat, cheese, or fruits, and then wrapped in a corn husk and steamed. In addition, masa is used to make pupusas, a dish from El Salvador that is similar to a stuffed tortilla.

See also

• Cornmeal
• Hominy
• Nixtamal
• Tortilla

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