Corn dough, used for food and for religious offerings. (K'tumal)
A flour made from dried corn kernels which have been cooked in limewater, then left to soak overnight. The corn is ground while still wet. The dough is used to make corn tortillas. Recipe: Corn Tortillas
Dough, usually referring to ground hominy, called nixtamal
This corn dough, made from treated ground field corn and water, can be purchased fresh or frozen from tortilla "factories" in major cities. It spoils quickly, so use within a day if fresh or thawed.
Dough of ground corn meal, lime and water used to make corn tortillas.
Spanish word meaning "dough", as in tortilla masa
Dough called nixtamal. Masa is the corn based tamale dough surrounding the tamale filling. Masa is made from stone-ground corn, lard, and spices. Masa is spread onto softened corn husks, topped with a filling and then folded to create a tamale.
Masa is a dough made by adding water to the harina (flour) of any grain. It is an ancient foodstuff, prepared and used in pre-historic times.