Masa 597029 219808901 2008-06-16T23:36:15Z Thijs!bot 1392310 robot Adding: [[zh:馬薩]] {{Otheruses}} '''Masa''' is [[Spanish language|Spanish]] for [[dough]], but in [[Mexico]] it sometimes refers to [[cornmeal]] dough ('''masa de maíz''' in Spanish). It is used for making [[tortilla]]s, [[tamal]]es, [[pupusa]]s, [[arepas]] and many other [[Latin American cuisine|Latin American dishes]]. The dried and powdered form is called '''masa harina'''; it is reconstituted with water. '''Masa trigo''' is Spanish for [[wheat flour]] dough. It is also used for making tortillas and other breads and pastries. '''Masa nixtamalera''' is [[Nixtamalization|nixtamalized]] [[maize]] dough. It is nutritionally superior to cornmeal dough because the [[limewater]] adds [[calcium]] to the dough and makes the [[niacin]] in the cornmeal nutritionally available. <ref>{{cite paper | author = [[Food and Agriculture Organization]] | title = Maize in human nutrition | version = | publisher = [[United Nations]] | date = 1992 | url = http://www.fao.org/docrep/T0395E/T0395E00.htm | format = | accessdate = 2007-01-12 }}</ref> In [[Central American]] and [[Mexican cuisine]], masa nixtamalera is cooked with water and [[milk]] to make a thick, gruel-like beverage called [[atole]]. When made with [[chocolate]] and [[sugar]], it becomes ''atole de chocolate''. Adding [[anise]] and [[piloncillo]] to this mix creates [[Champurrado]], a popular breakfast drink. ==References== {{reflist}} ==See also== *[[Nixtamalization]] [[Category:Flour]] [[Category:Mexican cuisine]] [[Category:South American cuisine]] [[Category:Central American cuisine]] [[Category:Latin American cuisine]] [[ja:マサ]] [[zh:馬薩]]