What is the difference between corn and flour tortillas? - El Paso Mexican Restaurant (2024)

FAQs

What is the difference between corn and flour tortillas? - El Paso Mexican Restaurant? ›

Flour tortillas are simply made from flour, a pinch of salt and water. Corn tortillas are a little more complex, being made from Masa Harina which is a mixture of finely ground corn flour (also known as maize), and lime (calcium hydroxide).

Corn tortillas tend to have more fiber and nutrients but less fat and calories than flour ones, and they're safe for those with gluten-related conditions. But flour tortillas may be better for denser fillings. Frequently featured in Mexican dishes, tortillas are a great main ingredient to consider.

– Chips: Who doesn't love good chips and salsa? Tortillas chips are primarily made using corn and are a staple in Mexican food diets. – Taquitos: If you have ordered taquitos off the menu, you know that they will be served using corn tortillas.

When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free.

Our corn tortillas were perfected on the vibrant streets of El Paso and have been a staple in Mexican cooking for generations.

You can opt for corn tortillas if you prefer a firmer texture and earthy flavor, or choose flour for a softer texture and sweeter taste. The choice is yours! No matter which type of tortilla you choose, we have ingredients available to make wonderful tacos with either option.

The flour tortilla is the sister to the corn tortilla which was created first. From Mexico City southward the corn tortilla is more popular but in northern Mexico, where it originated, the flour tortilla may be as popular, if not more popular, than the corn tortilla.

Limit the Chips

Tortilla chips are high in saturated fat and calories. Not to mention, many restaurants will offer unlimited refills for free! Try to skip the chip basket and save your appetite for the main meal.

Mexican tortillas corn flour is special

Not only because the tradition says so and its use will guarantee us to make a real food with an authentic Mexican taste, but also because using a corn flour like the one most commonly used in Italy, so yellow and grainy, would ensure us failure.

While corn tortillas, which date back to pre-Hispanic culture, are common throughout Mexico, in northern states such as Sonora, Chihuahua and Coahuila, flour tortillas have ruled since the 16^th century Spanish invasion. It's tough to grow corn in these hot, arid places, but wheat, not so much.

What kind of tortillas do Mexicans use? ›

Corn tortillas are found all over Mexico and Central America while flour tortillas are generally only found in the northern part of Mexico and the USA, where they are a popular part of Tex-Mex cuisine.

Street tacos are a Mexican dish that is made up of a corn tortilla filled with meat and topped with salsa, cilantro and onions. They are typically served on the street or in restaurants.

When a burrito craving strikes, flour tortillas are the way to go. They're flexible and don't tear or crack easily, even when loaded up with Tex-Mex goodness. We also love a flour tortilla for quesadillas! They offer a soft and pliable texture that toasts up nicely on a griddle or in a skillet.

But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side. Other reasons include preventing a tortilla from breaking, or if you have a particularly moist filling, & others do it because corn tortillas are delicious – can't argue with that!

Ingredients. Enriched wheat flour, Water, Palm oil shortening, Glycerin, Mono and diglycerides, Salt, Sodium aluminum phosphate, Baking soda, Potassium sorbate, Fumaric acid, Calcium propionate, Wheat starch, Amylase, Xylanase.

We buy many of our ingredients for our restaurants from the same brands that you see in the grocery store and your kitchen: for example, lettuce from Taylor Farms, tortillas from Mission, Hass avocados and poultry from Tyson.

Although they both belong to the Mexican and Tex-Mex culinary tradition, the corn tortilla is undoubtedly the most typical one. As a matter of fact, corn is the basic food in Southern America cuisine, handed down since ancient times, long before Spanish colonization.

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.

Spanish tortillas (tortillas espanolas) are made with eggs and potatoes and are more similar to an omelet. They are much thicker than Latin American tortillas. Latin American tortillas are thin and flat, and are usually made from corn or flour.