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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.
Mămăligă – Porridge made out of yellow maize flour, traditional in Romania Mămăligă în pături – Romanian layered dish Mămăligă with milk (usually, of cow, but also of sheep or goat), as the first course, and mămăligă with cheese and sour cream (or yoghurt), with a touch of salt (if preferred), as the second course – Romanian ...
In corn chips such as Fritos, but not tortilla chips or corn tortillas, which are made from nixtamalized maize flour [citation needed] Peameal bacon, back bacon rolled in cornmeal, known colloquially in the U.S. as 'Canadian bacon' As a release agent to prevent breads and pizza from sticking to their pans when baking [citation needed] As grits ...
This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico. The rich tomato-chipotle sauce adds heat and creaminess to the dish. View Recipe
Coarsely ground corn flour (meal) is known as cornmeal. [3] [4] When maize flour is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. [5]
The Puerto Rican arepa is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, the arepa is cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed in sofrito, lemon, coconut milk, and ginger, among other ingredients, are the most popular.
Creamy, dreamy, quick and easy, this pasta dish delivers comfort food feels with a surprise twist (hello, hummus!). Hummus lends a rich, smooth texture to the dish, as well as a ton of flavor ...
Pre-made arepa flour is specially prepared for making arepas and other maize dough-based dishes, such as Venezuelan Hallaca, Bollo, and Empanada. The most popular brand names of corn flour are Harina PAN in Venezuela, and Areparina in Colombia. Pre-made arepa flour is usually made from white corn, but there are yellow corn varieties available.
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