Maseca vs. Areparina

 Maseca is "instant corn masa flour"-- very fluffy and soft, almost feels like sand- very finely ground
Areparina is "precooked corn meal"---feels more dry and gritty but is still very finely ground
ADD warm water- slowly until the dough sticks together into balls, roll out in your palm and flatten into small corn cakes.

 FRY in hot oil until crispy on the outside, don't let them touch because they will stick together.

 Can you guess which is which????
(top Areparina, bottom Maseca)

to eat- you can slice them open and add butter and salt, or you can poke holes in the top and let the butter drip down into the corn cake.

The DIFFERENCE: The Areparina is precooked- so the inside tastes much smoother and light in taste-
The Maseca is more of a true "flour" and has a doughy taste to it.

Both are good, they have their own sweetness to them, even though we did not add any sugar to the flours. The corn has a natural mild, refined flavor.

This is good with Beef- or Chicken- as a side dish for many Colombian Favorites. We like them for breakfast, but you can serve with soup, or even Chili.