Masa, or masa nixtamalera, is a fine maize dough made from masa harina, ground hominy flour. It is used in the making of tortillas and tamales, and many other dishes from Mexico, Central America, and South America. Masa is a very ancient food product, dating back some 10,000 years. Binomial name Zea mays L. Maize (Zea mays ssp. ... Hominy or nixtamal is dried, treated maize (corn) kernels. ... An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. ... Traditional tortilla making. ... For the city in Ghana, see Tamale, Ghana A tamale or tamal (from Nahuatl tamalli) is a traditional Mexican foodstuff that begins with corn (maize) flour mixed with water and lard. ... Central America is the region of North America located between the southern border of Mexico and the northwest border of Colombia, in South America. ... South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ...

Another use of masa is for thickening sauces or stews, particularly chili con carne. A pot of Chili with beans Chili con carne (or Chili for short) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chile peppers. ...

Masa harina is different from ordinary cornmeal. Masa is made from nixtamalized hominy rather than plain maize corn. This makes masa tastier, easier to digest, and according to authorities, a more bio-available, nutritious food. Cornmeal is a staple food in many parts of the world, made from maize (corn) that is dried and ground by hand or in a gristmill. ... Nixtamalization - Wikipedia, the free encyclopedia /**/ @import /skins-1. ... Hominy or nixtamal is dried, treated maize (corn) kernels. ...