Does anyone know what Peruvians call the special maize flour used to make corn tortillas and tameles? In the States it's called masa harina. I know they must have it here in Arequipa because people sell tamales on the street. I would like to try to buy some at the mercado and need to be prepared
I know this is not the flour, but I asked several people and got the same answer.
Most use Polenta and just to confirm, when I was wanting to make some corn bread, I asked the woman who sold tamales on my street early in the mornings and she took me to her home and had a big bag of polenta and a rock and actually ground it into corn meal.
You go to a market or a store and try to find cornmeal and it is nearly impossible.
However, some of the community markets do sell a finely ground polenta that can be used without having to further crush it.
I do not understand why corn meal is so difficult to come across in a country that specializes in Tamales and hopefully someone will come along in a moment or two and tell me I am whacked and show me some easy simple way to get cornmeal.