masa

dough

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Last updated

June 30, 2026

Quick Summary

Masa is a dough central to Mexican cuisine, primarily used for making tortillas and tamales. It is crafted from ground corn that has been soaked in a solution of lime and water. This process is also referred to as masa harina.1

Masa is also a key ingredient in atole, a traditional hot Mexican beverage. Atole is typically made with masa or masa harina, water, and spices, though other grains can sometimes be used. The preparation often involves toasting the masa before combining it with water, sugar, vanilla, and cinnamon. Atole is a popular drink, especially during holidays like the Day of the Dead and Christmas.2

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2 Britannica Sources

masa
atole

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tamale
In the preparation of tamales, masa harina, fine-ground corn treated with slaked lime (calcium hydroxide), is made into a thick paste. For each tamale, the masa is spread on a corn husk or banana leaf, a small amount of filling is added, and the whole is wrapped into a package…
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In the preparation of tamales, masa harina, fine-ground corn treated with slaked lime (calcium hydroxide), is made into a thick paste. For each tamale, the masa is spread on a corn husk or banana leaf, a small amount of filling is added, and the whole is wrapped into a package…
Read More

corn
Food and nutrition
…Latin American cuisine to make masa, a kind of dough used in such staple foods as tortillas, arepas, and tamales. In the United States and many other places, sweet corn is boiled or roasted on the cob, creamed, converted into hominy (hulled kernels) or meal, and cooked
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…Latin American cuisine to make masa, a kind of dough used in such staple foods as tortillas, arepas, and tamales. In the United States and many other places, sweet corn is boiled or roasted on the cob, creamed, converted into hominy (hulled kernels) or meal, and cooked
Read More