Know Your Mexican Food — The Difference Between Flour and Corn Tortillas

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In America, one of the most important characteristics is the multicultural fabric of its society and the great things it brings to the table as far as cuisine is concerned. Since there are so many cultures bound together in the same location, the kind of food that is available in America and is consumed on a daily basis by millions of its citizens is interesting to say the least. Influences from multiple kinds of cuisines all over the world make it so exciting to be of food enthusiast in this country, and one of the most important staples when it comes to ethnic cuisine in the country is Mexican food. The best Mexican restaurants in the country serve the best Mexican food that you can find, and if you know how to spot authentic Mexican food, you can embark on a journey that involves exotic spices, a great depth of flavor and aromas, and visual presentation that makes the food even more worth it. One of the things that many people overlook, however, is the nutritional benefits of Mexican food. Not only is it extremely healthy and full of good food value and nutrients, but to the presence of integrated taste and flavors contributes to its appeal.

One of the most important ingredients when it comes to Mexican food is the tortilla. Used in a variety of ways and contributing to a lot of Mexican dishes that we now recognize as staples in the country, the tortilla is something very simple. It is essentially a flat bread, which is created by rolling the dough in a circular shape and then breaking it either in an oven or on the open heat. This creates a very simple, starchy flat bread which can be used with a variety of different ingredients to create amazing Mexican staples that are all well known in this country for their excellent and bold flavors. One of the most important things that decide the kind of tortilla that you end up with is the choice of flour. Tortilla can be made with many different kinds of flour, and the two most commonly used ones are regular flour and corn flour. Indeed, this is the main difference between flour and corn tortillas, and each of them brings something different to the table, and are consequently used in different kinds of recipes and creations.

Let us get more in-depth and explored the difference between flour and corn tortillas, and what each brings to the table in terms of characteristics as ingredients. To start off with, flour tortillas are in general very soft and quite pliable,and have it taste which is extremely neutral with a hint of sweetness. Since they are soft by nature, they are the ideal choice for things like tacos and enchiladas, and you can even use stable wants to create quesadillas. However, due to their soft texture, they are not great for frying. In most cases, they are used in recipes where you really want the feeling or the flavor inside to be the star of the show and the tortilla is just the shell that holds things together.

The other side of the contest in the difference between flour and corn tortillas is the interesting corn tortilla, which is also slightly pliable, but mostly firm. They have a more chewy texture, which makes them an interesting ingredient. The taste is also not as neutral as that of flour tortillas, as the corn flavor shines through. One of the main aspects of the difference between flour and corn tortillas is that corn tortillas are excellent for frying, and you can use them as tortillas chips. It can also be used as a shelf for tacos if you want the shell to be a part of the flavor profile and to contribute to the overall taste of the dish. Both of these are extremely interesting ingredients and can be used creatively in a variety of different ways to bring life to Mexican cuisine.

These are the main points of difference between flour and corn tortillas and you should choose accordingly when cooking great Mexican food.

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Francis Pitt

Francis Pitt

Francis Pitt has made a name for himself in farm-to-table organics, working at restaurants in Portland, Seattle and Burlington, Vermont. While he has a taste for the extreme, most of his restaurant’s top sellers are much more down-to-earth, regularly featuring mushrooms gathered from the slopes of the Cascades, and fresh wild-caught seafood from the Oregon coast. Inspired by trends in Portland, his latest restaurant offers the ultimate chef’s table: dinner begins in the morning at his island collective farm, and 4 lucky guests every week get to follow the food, literally, from the field to the plate! Francis is a firm believer that you are what you eat — do you really want to be a chemistry set?