Grain
Masa harina
Harina de maíz nixtamalizado
Also called nixtamalised corn flour, Maseca, instant corn masa flour
Flour milled from corn that was cooked and soaked in lime water (nixtamal), then dried. Add water and it becomes masa for tortillas, tamales and pupusas. It is not cornmeal or cornflour, and neither will substitute.
Origin
Mesoamerica; nixtamalisation is a Maya and Aztec technique several thousand years old.
Flavour
Toasted corn with a faint mineral edge from the lime.
How it is made
Dried corn is simmered with calcium hydroxide, steeped, washed, ground and dried to a fine flour.
How to use it
Mix with warm water and salt to a soft dough that does not crack when pressed. Rest 10 minutes before shaping. Beat with lard and stock for tamales.
Storage
Airtight in a cool cupboard; it goes stale and slightly bitter after a few months.
Recipes using it
Chuchitos
Small, firm Guatemalan tamales in corn husk — masa, achiote-tomato recado and pork, steamed and eaten by hand.
Medium
Pupusas
Pupusas revueltas
Thick Salvadoran griddled corn cakes sealed around cheese, refried beans and chicharrón, eaten with curtido.
Medium
Tamales rojos
Tamales rojos de puerco
Corn husks spread with lard-beaten masa, filled with shredded pork in guajillo and ancho sauce, folded and steamed for an hour. A day's work that feeds a crowd.
A bit of work
Sopes
Thick masa cakes with pinched-up edges, cooked on a comal, fried in lard, then topped with refried beans, chorizo, green salsa, onion and fresh cheese.
Medium
Chili con carne
Texas-style bowl of red: cubed beef chuck simmered for hours in a sauce of toasted dried chillies, cumin and garlic. No beans, no tomato.
MediumMedium heat
