masas

Masas is the plural form of masa, a term most often used in Spanish-speaking culinary contexts to refer to dough or paste. In Latin American and Caribbean cuisines, masa typically denotes a dough made from ground maize (corn) that has been nixtamalized, a process in which the kernels are cooked and soaked in an alkaline solution, usually lime. This treatment improves flavor, texture, and nutritional availability, and yields a pliable dough used for many dishes.

There are two main varieties: masa fresca and masa harina. Masa fresca is freshly ground dough made from nixtamalized corn and is commonly used directly to make tortillas, tamales, pupusas, and other foods. Masa harina is a dried, milled corn flour produced from nixtamalized maize; it is rehydrated with water or broth to form dough for similar applications and is widely sold for home use.

Common culinary uses include tortillas de maíz, which serve as a base for tacos and quesadillas; tamales, which wrap masa around fillings and steam; pupusas, arepas (regionally), gorditas, sopes, and various pastries and snacks. The exact texture and flavor of masa can vary with grind size, the proportion of water, and regional preferences.

Etymology and meaning extend beyond cuisine. In Spanish, masa can mean dough in general, or, more broadly, the masses or crowd when referring to people (las masas). In Latin origins, masa derives from a word meaning lump or lump of material.

Overall, masas are a foundational element in many traditional dishes, linking preparation techniques, regional identities, and nutritional history.