Masa is a staple in Latin American cuisine, made by soaking dried corn in lime solution and grinding it into a paste. It is used in various dishes and is nutritious. Fresh masa is preferred, but dried masa harina is also available. The process involves boiling, soaking, rinsing, and grinding the corn.
Masa is the backbone of Latin American cuisine. It is made by soaking dried corn in a solution of lime and grinding it into a fine paste. This dough is used in foods such as tortillas, tamales, and sweet fried foods. Variations have been produced throughout Latin America for tens of thousands of years, and food continues to be produced by modern inhabitants. Making masa is relatively easy at home, and using it fresh will dramatically change the flavor of home-cooked Latin American foods.
When masa is made, the tough outer husk of the corn kernels is removed, making the corn easier to digest. The process also frees up important dietary minerals and nutrients, making the food product more nutritious to eat. The development of this food in Latin American cultures ensured that indigenous peoples had access to a balanced and healthy diet.
Fresh masa is often available in Latin American specialty stores. Many of these stores also sell masa harina, a dried version that can be rehydrated and used as fresh. Many cooks believe fresh masa has superior taste and texture, but dried will do just fine. Especially when someone is learning to cook for the first time in Latin America, this version can be a handy shortcut.
To prepare the masa, dried corn is rinsed while a lime mixture is brought to a boil in a non-corrosive pan. The type of lime used is calcium hydroxide or slaked lime. Latin Americans sometimes call it simply “cal.” Dried corn is added to the lime mixture and boiled for 5-15 minutes, depending on how the masa will be used. Then, the mixture is removed from the heat and left to soak for 2-24 hours.
After soaking, the corn mix is thoroughly rinsed in cold running water to remove all lime. The remaining lime will cause the mix to go rancid, producing a sour smell and off-flavor. At this stage, the mixture is known as nixmatal. Nixmatal is ground by hand or using an electric grinder. For things like tortillas, it needs to be ground very fine, while tamales are made with a looser grain. After grinding, the masa is ready to use. It can also be dried and ground again.
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