Cookbook:Corn Masa

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Basic foodstuffs | Cereal | Corn

Masa is finely ground nixtamal (corn treated with either slaked lime or lye, in a process called nixtamalization). It is not to be confused with cornstarch or cornmeal.

Corn masa is used to make corn tortillas and tamales. Like cornstarch, it can be used to thicken sauces.

Recipes using corn masa[edit]

External links[edit]