Primarily, however, you use nixtamal to make masa, dough for tortillas and tamales, as well as other tasty corn-based treats like masa empanadas or Central American arepas. Nixtamalization is what allows corn to become an actual dough that will stick to itself.

What is nixtamal used for?

Whole nixtamal is used in the preparation of pozole, menudo, and other foods. Ground fresh nixtamal is made into dough and used to make tortillas, tamales, and arepas.

How long does nixtamal last?

If it is not, rinse the nixtamal well. STORING: In the refrigerator, well covered, for 3 days; in the freezer for 3 months.