Dried corn from the field is used to create dough.
Dough is the backbone of Latin American cuisine. It is produced by soaking dry field corn in a lime solution and grinding it into a fine paste. This paste is used in foods such as tortillas, tamales, and sweet fritters. Variations have occurred in Latin America for tens of thousands of years, and today’s inhabitants continue to produce food. Making masa is relatively easy at home, and using it fresh will drastically change the flavor of home-cooked Latin American meals.
Tortillas are usually made with dough.
When the dough is made, the hard outer shell of the corn kernels is removed, making the corn easier to digest. The process also releases important dietary minerals and nutrients, making the final food product more nutritious to eat. The development of this food in Latin American cultures ensured that native peoples had access to a balanced and healthy diet.
Fresh dough is usually available in specialty stores in Latin America. Many of these stores also sell masa flour, a dehydrated version that can be rehydrated and used fresh. Many cooks believe that fresh pasta has superior flavor and texture, but dried pasta works just fine. Especially when someone is learning to cook Latin American food, this version can be a useful shortcut.
To make masa, dried field corn is rinsed while a lime mixture is boiled in a non-corrosive pot. The type of lime used is calcium hydroxide or slaked lime. Latin Americans sometimes just call it “lime”. Dried corn is added to the lemon mixture and boiled for five to 15 minutes, depending on how the masa is used. The mixture is then removed from the heat and allowed to soak for two to 24 hours.
After soaking, the corn mix is carefully rinsed under cold running water to remove all limescale. Leftover lemon will make the mixture go rancid, resulting in a sour smell and unpleasant taste. At this stage, the mixture is known as nixmatal. Nixmatal is ground manually or with an electric grinder. For things like tortillas, it should be ground very fine, while tamales are made with a looser grain. After grinding, the mass is ready for use. It can also be dried and ground again.