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