Corn flour dough

Corn flour dough is a basic and traditional preparation used in numerous Latin American recipes, especially in countries like Mexico, Guatemala, and others in Central America. It is made by mixing nixtamalized corn flour with water, forming a soft and pliable paste that serves as the base for making tortillas, tamales, quesadillas, pupusas, and other typical dishes.

The nixtamalization process, which involves cooking the corn with lime, not only improves its flavor and texture but also increases the availability of nutrients like niacin and facilitates digestion. This makes corn flour dough an important source of complex carbohydrates, dietary fiber, and plant proteins.

Properties: besides being energizing, corn flour dough is low in fat and gluten-free, making it suitable for people with celiac disease or gluten intolerance.

Synonyms in Spanish from Hispanic America: depending on the country, corn flour dough may be known simply as masa, masa para tortillas, or in some places it is also called masa nixtamalizada. In certain contexts, the term masa de maíz is commonly used to refer to this ingredient.