Masa flour

Masa flour is a type of flour traditionally used in Mexican and Central American cuisine for making tortillas, tamales, and other typical dishes. It is obtained from dried corn that has been treated through a process called nixtamalization, in which the grains are cooked with lime (calcium hydroxide) and then ground to form a fresh dough or flour.

Origin: Masa flour has ancestral roots in Mesoamerica, where corn has been a staple food since pre-Hispanic times. The nixtamalization technique has been essential for improving the digestibility and nutritional profile of corn and has been passed down from generation to generation.

Properties: Masa flour is rich in essential amino acids, calcium, and B vitamins, thanks to the nixtamalization process. Furthermore, it has a texture and molding capacity that make it ideal for preparing tortillas, tamales, and other dishes that require a flexible and flavorful dough. Unlike regular corn flour, this has a characteristic flavor and a smooth texture.

Synonyms in Spanish from Latin America: In different regions it may have various names, including harina de nixtamal, masa harina (an accepted anglicism in some countries), or simply masa seca. In some Central American countries it is also known as harina de maíz nixtamalizado.