Masa means dough in Spanish, but we're not just talking about any dough. Specifically, we mean the nutrient-rich mixture made from stone-ground, nixtamalized corn. Nixtamalization is the process of steeping corn in an alkaline substance to make it more digestible, easier to grind, and more nutritious. Masa harina, or “dough flour,” is a dehydrated and finely ground version of masa—a just-add-water flour that lets you make homemade tortillas in minutes. This ancient superfood forms the building block of hundreds of dishes throughout Latin American cuisines. If you've had a taco or a tamale, surprise! You've experienced the magic of masa.