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Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough that comes from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called harina de maíz or masa harina.
Gruma, S.A.B. de C.V., known as Gruma, is a Mexican multinational corn flour (masa) and tortilla manufacturing company headquartered in San Pedro, near Monterrey, Nuevo León, Mexico. It is the largest corn flour and tortilla manufacturer in the world. [1] Its brand names include Mission Foods (Misión in Mexico), Maseca, and Guerrero.
Celorio's 1947 machine pressed dough into round flats, then transported the flats to a series of three ovens for baking, and could produce one tortilla per minute. Celorio worked with engineer Alfonso Gándara to improve the machine's product and efficiency, so that by 1963 the machines were capable of producing 132 kg (291 lb) of tortillas per ...
Sophie and Harry’s products were high in demand. Because Sophie used Melba toast for her own cooking when she breaded or stuffed meats and vegetables, she decided to introduce a new line of Melba toasted, all-purpose prepared Poultry Dressing and Corn Bread Stuffing. Sophie Cubbison retired in 1955, but remained a consultant to the company.
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Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]
Store Brand Scorecard is reviewing Thanksgiving staples to help you find the best tasting brand for your wallet. This week, we got stuffed on one of our favorite sides, cornbread stuffing.
The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like ...