Title: Maize (Corn) in Mexican Cuisine
Headings: Maize (Corn) in Mexican Cuisine
Maize (Corn) in Mexican Cuisine
A Fundamental Ingredient From Appetizers to Dessert
Corn Varieties
Hominy (Pozole) and Masa
Masa Harina
Corn Starch
Cornmeal
Corn Flour

Content: Ground nixtamal becomes masa, the corn dough that will eventually be made into tortillas, tamales, and other delicious items. Masa Harina
Masa harina, or dough flour, is made from nixtamal. After the hulls are removed, the kernels are ground into masa, which is then dehydrated. The dried dough is ground again into a very fine flour that can be packaged and kept shelf stable for a long time. Masa harina needs to be mixed with water or another liquid to form a dough, which can be used to make tortillas, tamales, and other dishes. Corn Starch
Corn starch is the very finely ground white powder made from grinding the starchy part of maize kernels. It is most often used in baked goods and as a thickener for some sauces and cream soups. The proper name for corn starch in Spanish is fécula de maíz, but colloquially it is most often called Royal, after a very popular brand name of this product. Corn starch is called corn flour in the United Kingdom. Cornmeal
Sweet corn that has been dried and ground to a coarse flour is known as cornmeal.