masa; masa harina
[ MAH-sah ah-REE-nah ]
The Spanish word for "dough," masa is the traditional dough used to make corn
TORTILLAS. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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