When wife Jan recently bought me blue corn meal, she also purchased some blue masa harina. Masa harina is corn that has been soaked in calcium hydroxide (AKA slaked lime) in a process called nixtamalization. This process has many benefits, making it easier to remove the hulls, breaking down toxins that may be present in the raw corn, and altering the corn’s chemistry—allowing for easier absorption of key nutrients like niacin and letting the corn flour to absorb water to make a dough. The freshly ground corn dough—masa—is dried and then reground to make masa harina.
Tag Archives: Hopi cuisine
When someone refers to Southwestern cooking, most people would immediately assume some version of Mexican cooking—New Mexican, Cal-Mex, Tex-Mex. Mexican dishes with an American influence—or vise versa. However, there were people and cooking going on in the Southwest long before the Spanish got there to influence the cuisine.