I've made tortillas before using masa flour from Bob's Red Mill. Just picked up some Maseca brand masa (labeled "instant masa") and want to know how this is different - both in flavor and in the process of making tortillas or pupusas.
As far as I know it's just much more finely ground -- that's the only difference.
You can find our article about corn meal vs masa vs grits here:
Maseca makes both white and yellow masa harina ("dough flour"). The "instant" refers to the speed at which you can produce a dough, i.e. "instant dough", as opposed to starting with dried corn, soaking it in lime, etc.
I believe Bob's Red Mill only makes the yellow. Obviously there will be a difference in flavor if you're comparing yellow to white but otherwise they are comparable products.
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