Differences Between Corn vs. Flour Tortillas (2024)

FAQs

Differences Between Corn vs. Flour 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. As for cooking and eating, some people complain that corn tortillas break easily.

Made from whole grain, corn tortillas have more fiber and other vitamins and minerals like Vitamin B6 and iron. White flour tortillas may contain double the calories and fat in comparison to corn tortillas, so caution should be advised when consuming them.

Corn tortillas are considered whole grain, whereas flour tortillas are made from white flour. Corn tortillas have 19.6g of carbs per 100g, compared to flour tortillas at 22.2g.

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.

What makes a taco shell different from a corn tortilla? The most obvious difference is the consistency of a “hard” shell vs a “soft” shell (basically a regular corn tortilla). In its purest form, a hard taco shell is basically a fried corn tortilla that has been folded to make it easy to hold the ingredients of a taco.

Unlike corn flour and cornmeal, masa is made from corn that has been treated with slaked lime. The process is called nixtamalization and that is what contributes to the distinctive flavour. Maseca is a popular brand of masa harina although some recipes simply call for maseca.

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!

Corn tortillas and wheat tortillas score lower on the glycemic index than flour tortillas, which means they are less likely to spike your blood sugar levels.

Corn tortillas are a surprisingly great carb for weight loss because they are naturally portion-sized, are a great source of whole grains and provide you with filling fiber. Corn tortillas are the perfect example of why weight loss doesn't mean having to eat less food, comments Bouvier.

People with diabetes can safely enjoy carbohydrate foods, with some modifications to portions and timing. What is important for diabetes management is to choose a tortilla that's a good source of fiber. This includes classic corn tortillas and whole wheat tortillas.

Do Mexicans prefer flour or corn tortillas? ›

Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years. Wheat, on the other hand, has only been around since the Spanish brought the crop with them when they arrived in the Americas.

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.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

Corn tortillas are less sturdy than flour tortillas, on top of having a different appearance. While flour tortillas are usually white, a typical corn tortilla is closer to a yellowish color. Also, corn tortillas are usually smaller than flour 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. As for cooking and eating, some people complain that corn tortillas break easily.

Dear Gabacho: Flour tortillas can get bigger because of their gluten, of which corn tortillas have next to none. Because of that, corn tortillas have a maximum size they can reach before disintegrating like the U.S. border.

Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years. Wheat, on the other hand, has only been around since the Spanish brought the crop with them when they arrived in the Americas.

Corn tortillas are a healthier alternative to flour tortillas. They provide more whole grains and have built-in portion control because they're typically smaller. They're also gluten-free and thus suitable for people who cannot tolerate gluten.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty, white cheese. Here in the states though, because of how close we are to the Sonoran area of northern Mexico, quesadillas are more often made with flour tortillas.