nixtamal
/ˌniʃtəˈmal/ /ˌnɪkstəˈmal/noun
In Latin American cookery: maize kernels which have been boiled and steeped in an alkaline solution (usually lime water) in order to remove the hulls, used to make masa.
Origin
Late 19th century; earliest use found in Dialect Notes. From Mexican Spanish nixtamal from Nahuatl nextamalli from nextli ashes, cinders + tamal-li bread made of steamed corn meal.