Ingredient: Corn Tortillas and Flour Tortillas
Origin: Mexico

It’s very clear that one is made with corn while the other is made with flour, but are corn and flour tortillas interchangeable? Also, what kind of tortilla is best for which recipe? Here are some facts about the two so you’ll know exactly what to buy when you’re shopping for tortillas.

Corn Tortillas
Corn tortillas are made with only two ingredients; finely ground corn and water. There is no flour added, making them entirely gluten free. However, because there is no gluten, corn tortillas are not as pliable as flour tortillas. These tortillas are soft but slightly chewy in texture and have a delicate nutty flavor. They also are most commonly sold in small rounds, about 5 inches in diameter. When cooking with corn tortillas, try using them for enchiladas and tacos. They also are most desirable for deep frying into tortilla chips.

Flour Tortillas
Flour tortillas are made with flour, water, butter, sugar, salt and usually a leavening agent like baking powder. They have a very neutral flavor which is great for letting other ingredients shine. Flour tortillas come in a wide range of sizes, from small to extra large. They are also more pliable than corn tortillas, making them ideal for wrapping burritos. Try using flour tortillas for quesadillas because they toast up well with a little butter or oil.