The resulting dough, called masa, is the basis for corn tortillas, chips, tamales and other specialty corn foods. Whole corn that has been nixtamalized is called hominy or posole, while the ground ...

Nixtamalization is an ancient food process ... This is when maize turns into masa, a corn dough used to make tortillas, tamales, sopes, huaraches, and hundreds of other delicacies.

Place the nixtamalized corn flour in a large mixing bowl ... Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough ...

and it is an oval-shaped nixtamalized corn dough which can be filled with beans, beans, cottage cheese, etc. On the outside it is complemented with nopales, sauce, cream and onion. It is known ...