The choice between corn and flour tortillas is largely a matter of personal preference, but Dee S says some rules apply. “Corn tortillas are generally smaller and less sturdy than flour tortillas,” she explains. “Flour tortillas are probably most associated with Tex-Mex or Americanized Mexican.” Flour tortillas may work better in Tex-Mex dishes like burritos, quesadillas, and fajitas; corn works best in more traditional Mexican dishes like tacos, enchiladas, tostadas, and flautas.

“If you want to be more ‘traditional’ or ‘Mexican’ choose corn, but it you prefer the taste and texture of flour, choose those,” advises paulj. “And if you know from experience that this restaurant has particularly good ones of one type, choose those.” Corn stands up to saucy preparations like enchiladas, and flour tortillas take sweetening better, says paulj.

“I use corn when I am baking in the oven with a sauce, or layering with a sauce (like an enchilada, or huevos rancheros),” says jeanmarieok. Flour tortillas are best for things to be eaten “out of hand,” she says.

There’s a big difference in flavor and texture between the two. “I don’t find them interchangeable and when I see a recipe that says use either corn or flour tortillas I don’t bother with that recipe,” says laliz.

Board Link: tortillas: when to use corn, when to use flour?

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