Masa
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'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. An exhibit at the Getty museum includes pottery from the Cycladic cultures (ca. 6500 BC) with decorations showing the entire bread-making process, thus proving its antiquity.
Masa nixtamalera is nixtamalized maize dough, made from corn boiled with lime and ground in a molino (a mill dedicated to that purpose) or on a metate (flat grinding stone). Thus, it is made from wet hominy, reduced to a dough by grinding, and not from corn flour. Masa harina is a dry flour made from the lime-processed dough.
'Masa de maiz', sometimes also called masa harina, is made from finely ground corn without the benefit of lime treatment. Both are used for making tortillas, tamales, pupusas, and many other dishes from Mexico, Central America, and South America.
'Masa trigo' (dough from wheat flour) is used for making tortillas.
In Central American and Mexican cuisine, masa nixtamalera is cooked with water and milk to make a thick, gruel-like beverage called atole. When made with chocolate and sugar, it becomes atole de chocolate. Mixed with alcohol atole becomes champurrado, a drink served only to adults.
Masa nixtamalera is nutritionally superior to cornmeal dough because the limewater adds calcium to the dough and also makes the niacin in the cornmeal nutritionally available. Made from nixtamalized hominy rather than plain maize flour, it is tastier and easier to digest. [1]
[edit] References
- ^ Food and Agriculture Organization (1992). "Maize in human nutrition". United Nations. Retrieved on 2007-01-12.
