Means “dough” in Spanish. It is the cornmeal dough made from dried corn kernels that have been softened with lime (calcium hydroxide) and then ground. Finely-ground masa is used to make tortillas and coarsely-ground masa is used to make tomales.
A type of cornmeal utilized in Mexican cuisine, that is carefully ground and ideally employed while still fresh and possessing a moist texture.
The amalgamation of ingredients constituting the foundation for tortillas is commonly referred to as “masa.” In the past, the preparation involved cooking dried corn kernels, accompanied by lime and water, until a partial state of tenderness was achieved. Subsequently, the corn underwent a meticulous rinsing process to eliminate the husks and residual lime. Once cleaned, the corn was manually ground into a paste-like consistency and shaped into tortillas. Presently, the convenience of dried masa, known as masa harina, has obviated the need for laborious procedures, as it solely necessitates the addition of water for its utilization.