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  2. 43 Mexican Foods & Drinks To Make For A Dia De Los ... - AOL

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    Sopa De Fideo. Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups ...

  3. The wisdom of masa in pastry: Baking new techniques for a ...

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    Using maíz and masa harina in cakes, cookies and pie crusts proves to be a uniquely contemporary creation in the hands of modern panaderxs. The wisdom of masa in pastry: Baking new techniques for ...

  4. You Can Use Masa Harina for So Many Recipes — But What ...

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  5. Masa - Wikipedia

    en.wikipedia.org/wiki/Masa

    The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose , the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn.

  6. Cornmeal - Wikipedia

    en.wikipedia.org/wiki/Cornmeal

    [1] [4] When fine cornmeal 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] Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in ...

  7. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    Finely ground corn flour that has been treated with food-grade lime is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. In Britain "cornflour" is the term for what is known as corn starch in the US. [30] Cornmeal is very similar to corn flour (see above) except in a coarser grind.

  8. Maize flour - Wikipedia

    en.wikipedia.org/wiki/Maize_flour

    White maize flour. Maize flour or corn flour is a flour ground from dried maize (corn). [1] [2] It is a common staple food, and is ground to coarse, medium, and fine consistencies.

  9. Tortilleria - Wikipedia

    en.wikipedia.org/wiki/Tortilleria

    Before the end of subsidies many local tortillerias purchased prepared fresh masa dough from centralized mills, since government-subsidized corn was provided directly to these mills. After the end of subsidies dried masa harina flour was used, as dough mills lost their price advantage. [4] Dried masa harina keeps much better than prepared masa.