I used to be a diehard flour tortilla-only kind of girl, until I had the pleasure of eating homemade corn tortillas.
When it comes to which is better, it depends on what I’m putting inside the tortilla.
That sentiment is shared by others as well. In a poll on The Leader’s Facebook page, I asked our readers which kind of tortilla they prefer. Out of 23 comments, seven said it depends on the use.
That didn’t stop others from choosing a side. Out of 116 total votes, 74 people voted for flour and 42 stumped for corn.
Only a few flour lovers commented on the poll, saying those are softer than corn. Others specified that they prefer flour tortillas but only if they are homemade.
No matter which side you’re on, I think everyone can agree that homemade tortillas are better than the store-bought varieties.
While corn tortillas entered the world first by way of the Aztecs, they aren’t the best with every type of meal. Corn tortillas are on the smaller side because they have a texture that would cause them to break apart easier if they were bigger.
Flour tortillas, on the other hand, often are sturdier and can hold up under the weight of heavier fillings.
When making a traditional, simple taco, using a corn tortilla is the way to go. The simplicity of a (well-made) corn tortilla will improve a taco without getting in the way of the flavors of the filling. Think street tacos.
Other dishes that call for corn tortillas include tostadas, which are served on fried corn tortillas, and taquitos, which are corn tortillas filled, rolled up and fried.
Tortilla chips also are made with corn tortillas, for the most part. While they can be made with flour, for the restaurant-style chip we all know and love, they have to be made with corn.
Corn may have a jump on tacos. But when it comes to breakfast tacos, flour tortillas are the way to go. Breakfast filling tends to be heavier and heartier, like eggs, sausage and potatoes. Flour tortillas provide a sturdier base.
Along the lines of having a strong base to start with, and needing a bigger tortilla, flour should be used when making a burrito. It’s not a dish that’s technically Mexican, but I think we can call it a staple of Tex-Mex food.
Quesadillas, of course, are made with two flour tortillas, and to find one made with corn is rare. Flautas are like the big sister of taquitos, but made with flour, which causes them to be a little softer than their crunchier counterpart.
When it comes to fajitas, it’s usually a personal preference that has someone reaching for corn or flour. Because fajitas are usually filled with various meats and toppings, I usually go for flour tortillas.