Conversation with Gemini

The quick answer is: It's not the ideal ingredient for authentic Mexican tortillas, but some people have had success making a passable substitute.

Here's the breakdown:

1. Doñarepa Masa (Masarepa) is NOT Masa Harina:

   • Doñarepa masa (Masarepa) is pre-cooked cornmeal, typically used to make arepas (a staple in Venezuela and Colombia) or sometimes gorditas/sopes in Mexican cuisine. It is generally not nixtamalized.

   • Authentic Mexican tortillas are made from Masa Harina (like the brand Maseca). Masa Harina is corn flour made from corn kernels that have undergone a special process called nixtamalization (cooking and soaking in an alkaline solution, traditionally lime/calcium hydroxide).

2. The Difference Nixtamalization Makes:

   • Nixtamalization is crucial because it gives the dough (masa) the correct pliability, elasticity, and stickiness needed to press into a thin tortilla that holds together and puffs up when cooked. It also significantly improves the flavor and nutritional value.

   • Since Doñarepa masa is generally not nixtamalized, the dough will often be too stiff, crumbly, and lack the necessary binding properties to form a thin, durable tortilla.

3. The Result if You Try:

   • Some people report that if they try to make a thin tortilla with Doñarepa masa, it falls apart when they try to lift it off the press.

   • Others have found that it works, but the resulting tortilla is thicker (more like a gordita or sope) and has a different texture and taste (sometimes described as sweeter or softer) than a traditional Mexican tortilla.

In summary: While you can experiment and might get an edible flatbread, for an authentic, pliable, and flavorful Mexican corn tortilla, you should use a product specifically labeled as Masa Harina (brands like Maseca, Bob's Red Mill, or Masienda).