Masa's Spanish for dough, but in Mexico it sometimes refers to cornmeal dough (masa de maíz in Spanish). It's used for making tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form's called masa de harina or maseca (which's actually a commercial brand); it's reconstituted with water. Masa de trigo's Spanish for wheat flour dough. It's also used for making tortillas and other breads and pastries. Masa nixtamalera's nixtamalized maize dough. It'… (More on Masa)