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In Mexico, masa, the dough that forms the basis of tortillas, tamales, and other staples, is traditionally made from nixtamalized corn. This process, known as nixtamalization, involves soaking and cooking dried corn kernels in an alkaline solution, usually limewater (calcium hydroxide). The masa is kneaded to reach the right consistency. For tortillas, the masa is made into a more firm and pliable dough, whereas for tamales, it is often mixed with lard and broth to make it lighter and softer. Th
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Kate Ramos | Mexican Food Chef + PRO Recipe Developer| SoCal on Instagram: "Your masa questions, answered 🫔😀 Comment ‘masa’ and I’ll DM you my complete masa for tamales guide that covers everything masa whether you are making it using masa harina or fresh masa. Have questions? Drop them below 👇🏼 #mexicanfood #masa #tamales #holidaycooking"
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