Masa harina vs. Masarica,i.e. tortillas etc.

Cafe Society
1

My normal source for masa harina no longer carries that,but has masarica instead.
Perusal of the label indicates similar ingredients to my untrained and non-Spanish speaking self.
Are they functionally the same? Is the latter analogous to self-rising flour (though I see no leavening agent) ?

2

I’m pretty sure they are functionally the same. I see them listed as interchangable in recipes.

3

By Masarica you mean this [http://www.goya.com/english/products/images_product/product0083.jpg](Goya product?)
If yes, that’s to make corn tortillas.

I believe both products can be used for corn tortillas.

4

I found both masa listed above functionally similar enough for making corn tortillas, gordita shells, arepa, and tamalaes. Follow the directions in a general sense. Adjust amounts until it feels and behaves as you recall for each type of food production.

Masa Trigo is more commonly used for flour-style tortillas. The above mix types cannot be used in subsitution to produce the food product flour tortilla.

5

I think tortillas are more suited for the Cafe than GQ.

Colibri
General Questions Moderator

6

Thanks for comments so far.
RGVChicano,I can’t get your link to work,but yes,it’s a Goya product.
Anybody know WHY the difference between the two,even though they appear to be interchangeable?

7

Pay attention to the fine print under the name. Goya offers different types of corn meal. Besides the obvious white vs yellow, they also have different textures. There is coarse, regular, fine and extra fine. Get whatever is closest to what you were using before.