Want to cook it yourself? See our how to make tacos.
Two different traditions
Corn tortillas are thousands of years old. Corn (maize) was first domesticated in what is now Mexico, and flatbreads made from it were a staple long before Europeans arrived. Wheat came to the Americas after the conquest in the 16th century, and flour tortillas developed later, mostly in northern Mexico, where wheat grows well. Today both are common, but corn is still the everyday tortilla across most of Mexico.
How corn tortillas are made
Dried corn is cooked and soaked in an alkaline solution of water and lime (calcium hydroxide). This is called nixtamalisation. It softens the corn, makes it easier to grind and releases nutrients, including niacin, that would otherwise be hard for the body to use. The corn is ground into a dough called masa, pressed into thin rounds and cooked on a hot griddle called a comal.
Many cooks use masa harina, a dried flour made from nixtamalised corn, which only needs water to become dough. See how to make tacos for more.
How flour tortillas are made
Flour tortillas are made from wheat flour, fat (traditionally lard, often vegetable fat today), salt, water and sometimes baking powder. The dough is rolled thin and cooked quickly on a hot surface. The gluten in wheat makes them soft, stretchy and strong, which is why they can be made large enough to wrap a burrito.
How they compare
| Corn | Flour | |
|---|---|---|
| Main ingredient | Nixtamalised corn (masa) | Wheat flour |
| Flavour | Earthy, toasty, distinctly corn | Mild, soft, slightly rich |
| Texture | Firmer, can crack if not warmed | Soft and pliable |
| Usual size | Small, for tacos | Small to very large |
| Best for | Tacos, tostadas, chips | Burritos, quesadillas, northern-style tacos |
| Gluten | None naturally (check labels) | Contains gluten |
Which is better for tacos?
For most street-style tacos, corn. The flavour of a warm corn tortilla is part of the taste of a taco, and it stands up to juicy fillings like carnitas and birria. Street vendors often use two small corn tortillas per taco, so the second catches anything that leaks.
Flour tortillas suit some fillings, especially in northern styles such as grilled beef, and many people simply prefer their softness. There’s no wrong answer.
Nutrition and size
Corn tortillas are usually smaller and thinner than flour tortillas, and often contain more fibre and less fat for their size. Flour tortillas made with lard or vegetable fat tend to be richer. In practice, the bigger difference is size: a large burrito wrap is a much more substantial thing than a couple of small taco tortillas. Neither is a health food or a guilty pleasure on its own; it depends what goes inside.
Warming tortillas properly
Corn tortillas need to be warmed until soft and pliable, or they crack. A hot, dry griddle or pan works best, a few seconds on each side. Keep warm tortillas wrapped in a cloth so they steam gently and stay soft.
Gluten-free guests
Corn tortillas are naturally gluten-free, but some are blended with wheat, and cross-contact can happen when both types are warmed on the same surface. Read are corn tortillas gluten-free? for what to check.
At your event
We use corn tortillas for tacos and flour tortillas for burritos and quesadillas, and offer gluten-free options with corn tortillas, planned carefully. Every menu is agreed with each client. Contact us for a quote, or see Mexican catering.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote for your event.