The dough that makes up the exterior of tamales is known as masa. This shouldn't be confused with masa harina, which is a kind of corn flour often used in tamales (as well as corn tortillas and more).

Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

I know the word “masa” means dough, particularly corn dough, but it might as well be short for “miracle,” because the process of producing this staple of Mexican (and other Central and South American) ...

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity.

At Boyle Heights’ Carnitas Uruapan, Eddie de la Torre sells the fresh masa for his brother’s delicious tortillas at Guisados, the taqueria next door. He details what goes into the process of making ...

Homemade tamales have a reputation for being complicated, time-consuming, and best left to experts or big family gatherings. In reality, that reputation comes from how tamales are traditionally made, ...

I know the word “masa” means dough, particularly corn dough, but it might as well be short for “miracle,” because the process of producing this staple of Mexican (and other Central and South American) ...