Tortillas are a staple of Mexican cuisine and used for quintessential dishes such as tacos, enchiladas, burritos and quesadillas. But what’s the difference between corn and flour tortillas? And how do you know when to use each kind? To break it down for us, we consulted Barbara Sibley, CEO and chef-owner of Mexican restaurants La Palapa and La Palapa Taco Bar, and creative director of Holiday Cocktail Lounge in New York City.

Understanding the Basics of Tortillas

A tortilla is a thin and flat unleavened round bread made with wheat flour or masa harina. “Tortillas have been a flat round food, plate and scooping instrument for thousands of years," Sibley says.

Definition and Origin of Corn Tortillas

Corn tortillas are traditionally made from a dough called masa, which is a combination of water and ground nixtamalized corn. A modern development is the use of corn flour called masa harina, which is reconstituted by adding water. Masa harina is made from dehydrated masa that is made from nixtamalized corn, Sibley explains. The process of nixtamalization — whereby dried corn kernels are soaked in an alkaline solution — gives masa a distinct savory flavor and a structure that gives corn tortillas their elasticity.

“The earliest evidence of a method for nixtamalization has been found in southern Guatemala approximately 800 to 1000 years BC in archaeological finds,” says Sibley. "The history of tortillas cannot be separated from the history of the domestication of corn from the careful hybridization of the teocintle grain into corn as we know it today.”

Sibley explains that the area in Mesoamerica in which corn was domesticated and hybridized was rich in limestone. “One can imagine early cooks of the corn hybrids using limestone bowls and cooking pits, and by chance discovering the process of nixtamalization that softens the corn for grinding, [imparts] calcium and unlocks vitamins, making corn more nutritious and delicious,” Sibley says.

Definition and Origin of Flour Tortillas

Flour tortillas are traditionally made with a combination of wheat flour, water, salt and lard. Lard imparts a subtle flavor to the dough and helps the dough to have a tender texture. The lard is sometimes substituted with another fat, such as vegetable shortening.

The history of flour tortillas dates to the 15th century, when early Spanish colonizers imported both wheat and the tradition of Arab flatbread to Mexico. “Originally, around 1542, in the state of Sonora, the colonizers made a cracked wheat and water zaruki, which was easy to make and transport when traveling over great distances,” Sibley says. The zaruki evolved into the modern flour tortilla which is made with wheat flour, fat, water and bicarbonate of soda.

Nutritional Breakdown: Corn vs. Flour

Caloric content and macronutrient comparison, according to the USDA nutrient database

• Two corn tortillas (48g) provide 105 calories, 2.7g protein, 1.2g total fat, 0.2g saturated fat, 22g total carbs, 3g fiber, 0.4g total sugars, 0g cholesterol, 21.6mg sodium.
• One flour tortilla (48g) provides 147 calories, 4g protein, 3.84g total fat, 1.4g saturated fat, 23.7g total carbs, 0.68g fiber, 1.78g total sugars, 0g cholesterol, 353mg sodium.

Vitamins and minerals

• Two corn tortillas (48g) are a good source of phosphorus. Corn tortillas have smaller amounts of numerous micronutrients including vitamin B6 and magnesium, according to Toby Amidor, MS, RD, CDN, nutrition expert at FoodNetwork.com and Wall Street Journal best-selling author of Health Shots.
• One flour tortilla (48g) is an excellent source of thiamin, folate and a good source of manganese, according to Amidor.

Impact on Dietary Restrictions

Corn tortillas are a better bet for gluten-free diets. “Flour tortillas cannot be consumed by someone who is allergic to gluten, like someone with celiac disease, or has a wheat allergy,” Amidor says. "Some people with a gluten sensitivity may not be able to tolerate it as well, depending on the individual.” For corn tortillas, she advises checking the label to ensure that they were processed in a facility without gluten. Also, although it’s rare, some people may have a corn allergy or sensitivity that prevents them from consuming corn tortillas.

Corn vs. Flour Tortillas Taste and Texture: What to Expect

Flavor Profile Differences

• Corn Tortillas: "The addition of nixtamalization adds a slight and signature funky fermented aroma,” Sibley says.
• Flour Tortillas: "They have the warmth of wheat but no fermented taste as there is no yeast involved in their preparation.”

Texture Differences

Corn and flour tortillas have distinct textural differences, which affect how and when they are used in meal preparation:

• Corn Tortillas: “They harden and crisp when fried or dried and are used to make totopos (corn chips) and tostadas, which are crisp discs used to pile fillings on,” Sibley says. “In addition, they withstand being lightly fried and smothered in salsa and are the preferred tortilla for enchiladas.”
• Flour Tortillas: “They remain flexible even when cooled due to the oil in them,” Sibley says. "This makes them a great wrap for cool or room temperature foods where a corn tortilla would harden and become tough or chewy. In addition, flour tortillas have a lower burn temperature and must be handled more delicately on the comal (a traditional flat griddle).”

Choosing the Right Tortilla for Your Recipe

In Mexico, both corn and flour tortillas are used as wraps and scoops for food.

Best Uses for Flour Tortillas

• Since wheat is predominantly grown in the north of Mexico, flour tortillas are used widely in the region's cuisine. Flour tortillas are commonly used for dishes such as burritos, quesadillas and queso fundido.
• In Mexico, the regional farming and food industry provenances impact the type of tortilla used in various dishes. “The local areas that corn and wheat are grown cause an emphasis on flour tortillas in the north, and corn in the rest of Mexico,” Sibley explains. The source of other ingredients used in a dish also impacts tortilla choice. “Mexico’s cheese industry in the north is influenced by Mennonite settlers that developed chihuahua, a delicious melting cheese,” Sibley says. “This has led to the combination of flour tortillas with quesadillas stuffed with cheese and the use of more dairy with flour tortillas, including queso fundido (Mexican fondue of melted cheese served with flour tortillas).”

Best Uses for Corn Tortillas

• Corn tortillas are widely used in the rest of Mexico for tacos and enchiladas, and fried to make tostadas and totopos.

Tips for Selecting High-Quality Corn Tortillas

• Color: White to yellow. “Yellow comes from the nixtamalization of corn of any color,” Sibley says. “Blue corn tortillas must be made from blue corn and tortillas made with food coloring or dyes should be avoided.”
• Appearance: One solid side with a thinner layer on the second side. “The flip side will have a thinner layer that is created when tortillas that have been cooked properly puff up into two layers,” Sibley says. “This thinner layer is the interior of the tortilla where fillings are placed as the thinner layer is slightly more absorbent for holding the juices of taco fillings.”
• Aroma: They should have a distinctive corn scent.

Tips for Selecting High-Quality Flour Tortillas

• Color: White
• Appearance: Faint brown blistered areas
• Aroma: Fresh and clean smell
• Feel: Very flexible

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