Corn tortillas came onto the scene first, and have stuck around for thousands of years. It’s believed that Spanish Conquistador Hernán Cortés coined the term “tortilla” when he arrived in Mexico in 1519. As for flour tortillas, they came about largely due to Spanish colonizers and Jewish immigrants refusing to consume corn, the latter because it was not considered kosher.
With the little bit of history established, we can now move on.
When you want to prepare a good breakfast taco, a rule of thumb to keep in mind is flour tortillas make for a sturdier taco. Because these tacos can be messy, four tortillas will generally do a better job of not falling apart because of pressure. If you’re planning on using eggs and several salsas, the moisture may cause a corn tortilla to become soggy.
Fish tacos, on the other hand, can probably benefit from a corn tortilla. Mahi-mahi, tilapia, these are examples of fish tacos where a corn tortilla will do a better job and add just the right touch of flavor to the taco.
We can’t forget the burrito. In fact, burritos may be the reason why flour tortillas continue to outsell corn tortillas in the United States. Flour tortillas are very good at holding the numerous amount of ingredients found in burritos including salsa, cheese, beans, guacamole and plenty more.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.