MASA Spanish for dough. In the Americas it is often short for masa de maíz, a maize (corn) dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina, masa de harina, and sometimes maseca, the name of a leading commercial brand. It is reconstituted with water before use.Masa de trigo is Spanish for wheat flour dough.
Use Your Noodle: How to Expertly Match the Sauce to the Pasta Shape
CHICKEN BREASTS IN LEMON CREAM SAUCE- "This is over the top marvelous - The sauce is simply divine! DH thought the sauce would be too rich and heavy - it is just the opposite, light and refreshing. This is sure to be a regular on our menu." | SweetLittleBluebird.com
Easy homemade flavored salt recipes to get your gourmet game on