US EditionHow to make magic with masa, the key ingredient in tortillas and tamales
- Nixta and a growing group of restaurants across the U.S. Produce their own masa using non-GMO heirloom corn varieties in north Minneapolis.
- This movement arose from a desire to revive ancient culinary traditions and support genetic diversity, pollinators, and Mexican and Native American growers.
- Masa, made from nixtamalized field corn cooked in an alkaline solution of water and lime, forms the base for dishes like tortillas, tamales, pozole, arepas, and gorditas.
- Nixtamalization enhances corn’s flavor and nutrition by releasing calcium, vitamin B3, and protein, and making it easier to digest, without which corn has limited value.
- This revitalization of craft masa reflects a broader effort to connect with Mesoamerican food heritage while promoting sustainable agricultural practices and diverse culinary uses.
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The Macomb Daily+23 Reposted by 23 other sources
How to make magic with masa, the key ingredient in tortillas and tamales
By Beth Dooley, The Minnesota Star Tribune (TNS) Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity. Masa is made from field corn, which is quite different from the tender sweet corn we eat off the cob. The kernels are nixtamalized — cooked in an alkaline solution, often water and lime — and then draine…
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