Masa, the dough for various staple dishes like tortillas and tamales, is derived from nixtamalized field corn. This process enhances the corn's nutrients and flavor essential for ancient Mesoamerican cultures. Nowadays, locally made masa products are gaining popularity, with initiatives like Nixta in Minneapolis focusing on non-GMO heirloom corn. This not only supports cultural diversity but also boosts local agriculture and pollinators. Masa harina, a versatile ingredient, can be used as a substitute in many baked recipes, enhancing everyday cooking with rich flavors.
Simply translated, masa - the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita - means dough.
Nixtamalization intensifies the corn's flavor, draws out its nutrients - calcium, vitamin B3 and protein - and makes it easier to digest.
Masa harina, also called cornmeal or corn flour, lends itself to a variety of familiar baked goods.
Nixta, based in north Minneapolis, is among those leading a growing group of restaurants and producers... making their own masa with non-GMO heirloom corn varieties.
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