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Apr 6, 2010 11:29 AM

If you HAD to make tortillas w/masa for tamales...

I know it is a coarser consistancy, I know one should go and find masa for tortillas. But: gun to your head, if you absolutely had to try making tortillas with tamale masa harina, would a spin in the food processor improve things? Or would you try anything else?

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  1. Hahaha, gun to my head? I would probably screw up and get shot. Otherwise, i would just make them as if I were making regular corn tortillas. if I don't really know what I'm doing, as if I don't have a lot of experience with a particular ingredient, I tend to treat things the same that fit into the three categories of protein, fat, and carbohydrate. Maybe you could try running some of the dry masa harina in the blender for a minute until it is he consistency of flour, then make them as if you were making flour tortillas as well.

    Edit: The tamale masa harina contains an added fat component as well, as opposed to the masa for tortillas. So just omit some of the fat in the recipe as well.

    2 Replies
    1. re: Jemon

      Corn tortillas don't have any fat. I didn't know there was a difference in the masa for tortillas and for tamales. Maseca (I think the most common brand) can be used for both, and doesn't contain any fat as far as I know.

      1. re: MazDee

        I think Jemon might be referencing the pre-mixed masa (which is soft and ready to spread versus the dry goods version which is like a coarser corn meal).

    2. You can try grinding it finer, but it wouldn't be that bad for just a home dinner.

      2 Replies
      1. re: jsaimd

        That is what I am hoping- we REALLY want corn tortillas tonight, but can't get anything besides the Maseca Masa para tamales that I already have in the house.

        The dough is resting now- if anyone cares to hear the results, I'll update after supper.

        1. re: rohirette

          I'm curious to know how it went! By the way, I assumed there was some added fat because I googled what the difference between the types might be and that is what came up. I was confused as well because I didn't know they were different.

      2. I know this is an old post, but after scouring the internet and not finding a final answer to this question, i decided to go ahead and try making tortillas with tamale maseca and hopefully help someone else out!

        I made tortillas with the "regular" maseca a few days ago at my sister's, and as far as i can tell, there is no difference in the finished product.

        i'm not sure if the "regular" stuff translates as easily into tamale masa, but my guess is that the two types are basically interchangeable.

        1. I was very surprised but there really is no difference between the two. I did give the dry tamale masa a spin in the food processor first, but I really don't think it made a difference in terms of the courseness of the flour. It still felt gritty when it was dry, but once cooked it tasted and felt exactly like regular tortillas. I added a cup of masa para tamales to a food processor and added boiling water and 1 tbs of olive oil. I kept adding water until it was a dough consistency then kneaded it by hand to finish and let it sit for a half hour before pressing out tortillas. They were great!