What is the difference between corn and flour tortillas? - El Paso Mexican Restaurant (2024)

FAQs

What is the difference between corn and flour tortillas? - El Paso Mexican Restaurant? ›

Flour tortillas are simply made from flour, a pinch of salt and water. Corn tortillas are a little more complex, being made from Masa Harina which is a mixture of finely ground corn flour (also known as maize), and lime (calcium hydroxide).

The thing that makes Mexican restaurant's tortilla chips special is the tortillas they are made from. They cut fresh corn tortillas into quarters and fry them.

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.

Our corn tortillas were perfected on the vibrant streets of El Paso and have been a staple in Mexican cooking for generations.

Ingredients. Enriched wheat flour, Water, Palm oil shortening, Glycerin, Mono and diglycerides, Salt, Sodium aluminum phosphate, Baking soda, Potassium sorbate, Fumaric acid, Calcium propionate, Wheat starch, Amylase, Xylanase.

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.

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas. Corn tortillas tend to be a sturdier tortilla and can hold up with they are soaked and drenched in the enchilada sauce.

You can opt for corn tortillas if you prefer a firmer texture and earthy flavor, or choose flour for a softer texture and sweeter taste. The choice is yours! No matter which type of tortilla you choose, we have ingredients available to make wonderful tacos with either option.

Mexican tortillas are made with wheat or corn flour. Although they both belong to the Mexican and Tex-Mex culinary tradition, the corn tortilla is undoubtedly the most typical one. As a matter of fact, corn is the basic food in Southern America cuisine, handed down since ancient times, long before Spanish colonization.

Mexican street tacos are small and served on corn tortillas, whereas American ones may be larger and often served on wheat tortillas or crispy corn shells.

Why do Mexicans use two corn tortillas? ›

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!

We buy many of our ingredients for our restaurants from the same brands that you see in the grocery store and your kitchen: for example, lettuce from Taylor Farms, tortillas from Mission, Hass avocados and poultry from Tyson.

Taco Shells: Limed Corn Flour, Palm Oil, Salt.

If you're using Old El Paso tortillas, the expiration date will be eight months from the date of freezing.

Craving Mexican food at home? Try Old El Paso™'s wheat flour tortillas. Super soft and flexible to wrap around your favourite seasoned minced beef, shredded chicken, or vegetarian beans, they work for soft tacos, hearty burritos, sizzling fajitas, cheesy enchiladas, and hot or cold lunch wraps.

For allergens, see ingredients in bold.

Once opened, close pack, refrigerate and consume within 3 days. Suitable for home freezing. Freeze immediately and use within 3 months. Defrost thoroughly before use.

Tortilla chips are generally manufactured from coarsely ground masa from either fresh masa or dry flour that is sheeted, formed, and cut in preparation for the subsequent steps of baking, equilibrating, frying, and salting/seasoning.

Here's the difference between them and when to use them! Corn tortillas are made of corn flour, so they tend to be yellow in colour while flour tortillas are white.

Corn masa flour is used in our crispy corn tacos and tortilla chips. The corn tortillas we use for our tacos are made with just corn masa flour, water, the mineral lime, and sunflower oil, while our tortilla chips are made with corn masa flour, sunflower oil and water, a squeeze of lime juice and kosher salt.