Скачать или смотреть The Magic of Masa Harina: A Guide for Latin Food Lovers

Masa harina is a finely ground corn flour that plays a crucial role in many traditional Latin American dishes.

It is made from dried corn kernels that have undergone a process called nixtamalization, where the corn is cooked and soaked in an alkaline solution (usually water and calcium hydroxide or lime).

Once the nixtamalized corn is ground into a fine flour, it becomes masa harina. When mixed with water, it forms a pliable dough called “masa” that is used to make a wide variety of dishes, including corn tortillas, tamales, arepas, pupusas and sopes.

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