Masa Harina Question

[Paul Covey]

My first post, so I am sorry if it is not done right. I have followed
tamale discussions before, and know it has been said corn meal is not
the same as masa harina. In my store (Wegmans in upstate NY), we have
the following products (copied from scribbled notes I made at the store,
so forgive spelling please):
Goya masa labeled Amerilla fina (fine yellow) - they have medium and
coarse also
Goya masa labeled masarepa (pre-cooked) and
Goya Masarica (Instant corn dough mix which the label states is "perfect
for tortillas, tamales, and atoles" (I don't know what that last one
is))
Can someone help me as to which, if any, of these, can be used in
tamales for masa harina which I have not been able to find? If one
works, do I substitute directly, or use in a different way? Thank you.
Paul Covey

[Jack Schidt]

"Paul Covey" <p...@stny.rr.com> wrote in message
news:3AE44621...@stny.rr.com...

I use the Masarica and it works really well.

Jack

[H. Paul Jacobson]

On Mon, 23 Apr 2001, Paul Covey wrote:

> Goya masa labeled Amerilla fina (fine yellow) - they have medium and
> coarse also

This may be the same as American corn meal, but I can't say for sure.

> Goya masa labeled masarepa (pre-cooked) and

'arepas' are a corn cake from Venezuela and Columbia, thicker than Mexican
tortillas. The Goya brand tends to be eclectic, catering to a range of
Hispanic tastes.

> Goya Masarica (Instant corn dough mix which the label states is "perfect
> for tortillas, tamales, and atoles" (I don't know what that last one
> is))

'atole' is a drink, rather like a thin version of corn starch based
pudding.

The 'tortilla' masa can be used for tamales, though many like a coarser
grind. One cookbook (Rick Bayless's) recommends a mix of tortilla masa and
corn grits for tamales if you can't make your own fresh masa. Grits are
processed with alkaline just like the tortilla masa.

Paul

[lurl...@earthlink.net]

I too use Masarica but add a bit of beaten lard to it making it somewhat
lighter.

[chammy]

Masa Harina is very fine cornmeal. You would get the fine Masa. Goya is
a goo company. If I fry fish I dip it in masa instead of regular
cornmeal. It comes out great.

[Michael Steinel]

<p...@stny.rr.com> (Paul Covey) wrote:

Paul,

It's done right, if there is a "right" way to do it.

Masarica sounds like the equivalent of masa harina. Quaker (the oats
folks) is the widely available national brand. I've seen it in Ithaca,
NY, possibly at Wegman's.

Maseca brand has a coarser grind, masa para tamales, which makes a
lighter dough. It's sold here in Oklahoma and there are probably
mail-order sources. (Anyone?)

Atole is a milk-based sweet drink flavored with chocolate and/or
cinnamon or fruit and thickened with masa.

Mike

[Paul Covey]

> Thank you all. Sounds like I'll go with Masarica and have some fine masa
> on hand to make it coarser if needed (I couldn't cook anything right to
> recipe anyway!). Plus I'll then try the fine with a fish fry which should
> go over big with the family. Thanks again. I've been looking for masa
> harina for some time and it sounds like I'll finally have some fun making
> tamales next weekend.

Paul Covey

[Jack Schidt]

"Paul Covey" <p...@stny.rr.com> wrote in message

news:3AE5A815...@stny.rr.com...

I save the remnants of corn chips (you know, the pieces that
are too small) and pulverize them in a food processor and
add them to the masa. It makes the masa a bit more coarse.

Jack

[David Wright]

> I save the remnants of corn chips (you know, the pieces that
> are too small) and pulverize them in a food processor and
> add them to the masa. It makes the masa a bit more coarse.
>
> Jack

Jack, great idea. Yet again. :-)

David

[Jack Schidt]

"David Wright" <dtwr...@earthlink.net> wrote in message
news:iqnF6.2167$j%2.12...@newsread1.prod.itd.earthlink.net.
..

Thanks, David. It gets interesting when there are blue or
red corn chip pieces mixed in. I use them instead of bread
crumbs too; more "groaty" tasting, I'd say.

Jack