n.— «The filling of a tamale is encased in a corn dough called “masa.” Masa flour called “masa harina” or “masa seca” is made from large kernel corn which is dried and then treated with lime. This process, known as nixtimalization, is what gives masa its distinctive flavor.» —“New Mexico’s tamale tradition” by Monica M. Brown Almagordo Daily News (N.M.) Dec.14, 2005. (source: Double-Tongued Dictionary)

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