Difference between dough for pupusas, arepas, and tamales?

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BAPyessir6

Senior Cook
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Prior Lake
I just bought some instant corn flour (maseca, maybe masa harina?) to make pupusas for my best friend, as she wants to try them. I see that on the package it says you can make tortillas, tamales, and pupusas with the dough, but why does Maseca sell "tamal" dough? Should I buy separate "tamal" dough instead to make tamales, as it's coarser, or does it not make a difference? And could I use this flour to make Arepas, or does that involve a completely different corn product?
 

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I just bought some instant corn flour (maseca, maybe masa harina?) to make pupusas for my best friend, as she wants to try them. I see that on the package it says you can make tortillas, tamales, and pupusas with the dough, but why does Maseca sell "tamal" dough? Should I buy separate "tamal" dough instead to make tamales, as it's coarser, or does it not make a difference? And could I use this flour to make Arepas, or does that involve a completely different corn product?

Maseca is a very common brand here in Texas. I keep some in my pantry. I've never made tamales. They are a lot of work for one person. But, it is used for tamales. It is also used for homemade corn tortillas, and it is good as a thickener for Mexican stews and Texas chili.

Mexican families like to make tamales as a family project, often on Christmas Eve. They gather around a table and form an assembly line, of sorts. These gatherings are called Tamaladas.

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CD
 
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