a flour like powder used to make masa. 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 harina.
Masa Harina is a flour that is made from cooking dried corn kernels with lime and then grinding. It can be used to make corn tortillas and masa for tamales. It can also be used for breads and other foods.
Ground corn meal, a staple in South and Central American cuisines and used to make tortillas, pastries and fillings for snacks like tamales and pupusas
Masa in dehydrated form to which water is added to produce dough similar to fresh masa.
Masa processed with lime. An easy mix for tortillas and tamales
literally "dough flour," is a fine flour ground from corn kernels that have been soaked in slaked lime. It is used to prepare the doughs for corn tortillas, tamales, and other Mexican corn-based specialties. Caribbean-style masa harina is just very finely ground corn kernels. While the results will taste different, the two types can be used interchangeably in recipes; regular cornmeal, however, is not an acceptable substitute. Prepared masa dough-used for making tortillas and tamales-is available in the refrigerator section of Mexican markets.
a fine-grained yellow cornmeal treated with lime and used in Southwestern cooking.