Corn tortillas and flour tortillas are two staples of Mexican cuisine that are often used interchangeably in recipes. However, there are some key differences between the two types of tortillas that can impact how well one substitutes for the other. This article will examine if and when corn tortillas can successfully stand in for flour tortillas.
Flour Tortilla Overview
Flour tortillas are made from wheat flour (usually a blend of all-purpose and bread flours), water, fat (like lard, vegetable oil, or shortening), salt, and leavening agents like baking powder. The dough is rolled out thin and cooked quickly on a hot griddle or comal. Flour tortillas have a soft, pliable texture and lightly toasted, flaky exterior. They can be rolled up easily without cracking and hold their shape when filled and folded into dishes like burritos, quesadillas, and tacos.
Some key characteristics of flour tortillas:
- Made from wheat flour
- Contain fat for pliability
- Soft, stretchy texture
- Roll up without cracking
- Hold shape when filled
Corn Tortilla Overview
Corn tortillas are made from masa, a dough made from treated corn kernels. The traditional process for making masa involves drying and cooking corn in mineral lime (calcium hydroxide), then grinding the kernels into a dough. For mass production, a dry masa mix made from corn flour and lime is rehydrated with water. The masa dough is pressed and cooked into thin rounds. Corn tortillas have a rustic texture and aromatic corn flavor. They are more prone to cracking and breaking when rolled up unless carefully warmed first.
Some key characteristics of corn tortillas:
- Made from masa (treated corn dough)
- No added fat
- Rustic corn flavor
- Crack and break when not warmed first
- Difficult to roll when cold
Nutritional Differences
There are some notable nutritional differences between corn and flour tortillas. Here is a nutritional comparison of one 6-inch tortilla of each type:
| Nutrition Facts | Corn Tortilla | Flour Tortilla |
|---|---|---|
| Calories | 58 | 108 |
| Fat | 1 g | 2 g |
| Carbs | 13 g | 20 g |
| Protein | 1 g | 3 g |
| Fiber | 2 g | 1 g |
As shown, corn tortillas are lower in calories, fat, and carbs and contain more fiber per tortilla than flour tortillas. Flour tortillas are higher in protein. Those looking for a lower carb, lower calorie option may favor corn tortillas for health reasons.
Taste and Texture Differences
When it comes to taste and texture, corn and flour tortillas each have their merits.
Flour tortillas have a smooth, almost velvety texture and mild flavor. They nicely complement fillings and toppings without overpowering them. The flexibility of flour tortillas also allows them to be rolled or folded without cracking. This makes them well-suited to dishes like burritos, quesadillas, and soft tacos.
Corn tortillas have a heartier, grainier texture with a distinct sweet corn and earthy masa flavor. They tend to be more rigid and prone to cracking, so must be warmed before rolling. The rustic texture and flavor of corn tortillas can provide an authentic base for traditional tacos, tostadas, sopes, and tamales.
Some key differences in taste and texture:
- Flour tortillas – soft, smooth, mild flavor, flexible
- Corn tortillas – grainy, sweet corn flavor, rigid when cold, prone to cracking
When Can Corn Substitute for Flour?
In some recipes, corn and flour tortillas can be easily swapped for one another. Here are some guidelines on when corn tortillas can substitute for flour:
- Tacos – Corn tortillas make an excellent substitute for flour tortillas for tacos. Warm them briefly to make them pliable enough to wrap around fillings.
- Tostadas – For open-faced tostadas, the crispy texture of corn tortillas is ideal. Layer on desired toppings.
- Nachos – Cut corn tortillas into wedges and bake into nacho chips. Top as desired.
- Enchiladas – Fill rolled corn tortillas with cheese, meat, or other ingredients and bake into enchiladas.
- Fajitas – Warm corn tortillas work for making fajita wraps.
- Quesadillas – Grilled corn tortillas can make quesadillas but may need more frequent flipping.
In most cases, warm corn tortillas first before filling and rolling to prevent cracking. For dishes where flexibility and stretchiness is needed like burritos and chimichangas, flour tortillas are still the better choice.
When Best to Avoid Substitution
There are certain applications where flour tortillas are strongly preferred over corn:
- Burritos – Burritos require very flexible tortillas that can wrap fully around fillings. Flour tortillas are far superior for making tidy burrito wraps.
- Chimichangas – The flexibility of flour tortillas makes them the only real choice for deep-fried chimichangas.
- Flautas – Tightly rolled flautas need the cohesiveness of flour tortillas. Corn will likely crack.
- Soft tacos – Flour tortillas better hold the softly folded shape of soft tacos.
- Quesadillas – Flour allows very flexible quesadilla wedges. Corn may crack and break apart.
Overall, flour tortillas have more stretch and flexibility compared to more rigid corn tortillas. For dishes requiring tight rolling, folding, or stuffing, stick with flour tortillas for best results.
Tips for Successful Substitution
When substituting corn tortillas for flour, there are some tips to follow for the best results:
- Warm corn tortillas briefly between damp paper towels in the microwave or on the stovetop in a towel-lined tortilla warmer. This makes them pliable and less prone to cracking when filled.
- For dishes requiring rolling or folding, fill and roll corn tortillas one at a time rather than trying to roll a whole stack.
- If corn tortillas still crack when rolling, use a thin layer of paste made from blended corn tortilla chips or masa to “glue” any cracks and hold the shape.
- For baking enchiladas, tacos, or other filled dishes, spray tortillas lightly with oil or line pans with parchment to prevent sticking.
- Adjust cooking times, as corn tortillas generally cook faster than flour. They can become too crisp if overbaked.
With proper warming and handling, corn tortillas can be workable substitutes for flour in many recipes. Just keep in mind their tendency to be more delicate and prone to cracking.
Substituting Flour for Corn Tortillas
While corn tortillas can substitute for flour in many instances, the reverse substitution is not as easily accomplished:
- Texture – Flour tortillas have a markedly different, soft and flexible texture from the rustic, grainy texture of corn tortillas. Using flour tortillas when corn tortillas are expected can be off-putting for the diner.
- Flavor – Similarly, the sweet corn and earthy masa flavors of corn tortillas cannot be replicated by the mild, neutral flavor of flour tortillas.
- Appearance – Corn tortillas have a distinct yellow color from the corn masa that will be lacking when using white flour tortillas.
In certain applications like taco shells, tostadas, or chips, flour tortillas are too soft and flexible to provide the needed crisp texture and sturdy frying properties of corn tortillas. Overall, flour makes a poor flavor and textural substitute for corn tortillas, so it’s best to stick with corn when that is what is called for in a recipe.
Common Types of Tortillas
While regular white corn and flour tortillas are most common, there are some other varieties to consider:
Flour Tortilla Types:
- Whole wheat – Higher fiber option made with whole wheat flour instead of refined white flour
- Spinach – Flour tortillas flecked with cooked spinach for color and added nutrients
- Tomato basil – Flour tortillas flavored with sun-dried tomatoes and basil
- Garlic herb – Made with garlic powder and dried herbs like parsley, oregano, thyme
Corn Tortilla Types:
- Blue corn – Made from softly flavored blue corn masa
- Yellow corn – Sweeter yellow corn can be used instead of standard white corn
- Red corn – Roasty flavor from red corn masa
- Green corn – Mild flavored green-hued tortillas from green corn masa
Keep these tortilla varieties in mind as options to substitute for plain flour or corn tortillas to change up texture and flavor as desired.
Making Your Own Corn Tortillas
For full control over ingredients and texture, you can also make fresh corn tortillas at home. Here is a basic homemade corn tortilla recipe:
Ingredients:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/4 teaspoon salt
Instructions:
- In a medium bowl, stir together the masa harina and salt.
- Gradually stir in the warm water until a soft dough forms.
- Knead the dough until smooth, about 2 minutes.
- Preheat a cast iron skillet or griddle to medium high heat.
- Cut 12 small balls of dough and keep the rest covered.
- Press each ball into a thin, round tortilla using a tortilla press lined with plastic.
- Cook the tortillas one at a time for about 1 minute per side until lightly browned.
- Keep tortillas wrapped in a kitchen towel until ready to serve.
Homemade tortillas have superior flavor and hold warmth better. The flexibility of freshly made corn tortillas also aids in substituting them for flour tortillas.
Key Takeaways
- Corn and flour tortillas each have unique textures, flavors, nutrition profiles, and handling properties.
- Corn tortillas can substitute for flour in dishes like tacos, tostadas, nachos, and enchiladas but not dishes requiring extensive rolling like burritos.
- Warm corn tortillas briefly before use to improve flexibility for rolling and prevent cracking.
- Flour tortillas lack the rustic corn flavor and crispy properties needed to substitute for corn tortillas in some dishes.
- Experiment with whole wheat or flavored tortilla varieties to customize texture and taste.
The Bottom Line
With some considerations around texture, flavor, and handling, corn tortillas can successfully stand in for flour tortillas in many recipes. But for applications where more versatility and flexibility is required, the soft and pliable properties of flour tortillas still reign supreme. Get to know the unique qualities of each type of tortilla to determine which to use or substitute in any dish.