Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Bakery
Tortillas
Corn tortillas are earthy and slightly sweet; flour tortillas are milder and softer, with a more neutral wheat flavor.
Lens analyzedTortillas are thin, round flatbreads made from either corn or wheat flour, used to wrap fillings for tacos and burritos or eaten alongside a meal. Corn tortillas are more traditional and gluten-free, while flour tortillas are softer and more pliable.
Where it comes from
Corn tortillas trace back thousands of years to Indigenous Mesoamerican cooking, made from nixtamalized corn dough, while flour tortillas developed later in northern Mexico where wheat was more available, and both spread widely through North American cooking.
Buying it
Check whether a recipe calls for corn or flour tortillas, since they behave differently in cooking, and look for a soft, pliable texture in the package rather than dry, cracked edges.
Storing it
Refrigerate tortillas after opening to extend freshness beyond the pantry, and warm them briefly before use to restore softness; they also freeze well.
Keeps about 14 days in the pantry.
Recipes that use tortillas
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