We regularly update our guides to ensure you have the most accurate information.
Quick Reference
Use corn tortillas for: Street tacos, enchiladas, tostadas, taquitos, authentic Mexican dishes. Use flour tortillas for: Burritos, quesadillas, fajitas, soft tacos, wraps, Tex-Mex dishes. Either works for: Breakfast tacos, chimichangas.
The Definitive Guide
Tacos
✓ Corn Tortillas (Preferred)
Authentic Mexican street tacos with carne asada, al pastor, carnitas, barbacoa, fish. The traditional choice that lets the filling shine.
✓ Flour Tortillas (Alternative)
Tex-Mex style, breakfast tacos, fajita tacos. Better for heavier, saucier fillings that might soak through corn.
💡 Pro tip: For street tacos, use two small corn tortillas per taco like in Mexico!
Burritos
✓ Flour Tortillas ONLY
Flour tortillas are the ONLY choice for burritos. Their pliability and strength make them perfect for wrapping without tearing. Corn tortillas will crack and can't hold the generous fillings.
Size: 10-12 inch burrito-size flour tortillas
Quesadillas
✓ Flour Tortillas (Strongly Preferred)
Flour tortillas create the perfect melty, gooey quesadilla. They crisp up beautifully while staying soft enough to bite through. Corn tortillas can work but are more prone to cracking and don't melt cheese as well.
Size: 8-10 inch flour tortillas
Enchiladas
✓ Corn Tortillas (Traditional)
Corn tortillas are traditional for enchiladas. They hold up better to sauce without getting soggy and have authentic flavor. Lightly frying them first makes them even more resilient. Flour tortillas work but can get mushy.
Size: 6-inch corn tortillas
Fajitas
✓ Flour Tortillas
Fajitas are Tex-Mex, and flour tortillas are the traditional choice. They're perfect for wrapping the sizzling peppers, onions, and meat without tearing. The soft texture complements the crunchy vegetables.
Size: 8-inch flour tortillas. See our fajitas recipe!
Breakfast Tacos
✓ Flour (Texas Style)
The traditional Texas breakfast taco uses soft flour tortillas. Perfect for eggs, bacon, and breakfast fillings.
✓ Corn (Alternative)
Authentic Mexican breakfast uses corn tortillas. Works great with beans, eggs, and salsa.
Both work—it's personal preference! Try our breakfast taco recipe.
Tostadas
✓ Corn Tortillas ONLY
Tostadas are fried flat corn tortillas. Flour tortillas don't crisp up the same way and won't give you that authentic crunchy base. Use 6-inch corn tortillas and fry or bake until crispy.
Taquitos / Flautas
✓ Corn (Taquitos)
Small, rolled, fried corn tortillas. Traditional and authentic with crispy texture.
✓ Flour (Flautas)
Larger rolled tortillas. Flour creates a different texture—softer and flakier when fried.
Chimichangas
✓ Flour Tortillas
These deep-fried burritos require flour tortillas. The flour creates that perfect golden, crispy exterior while staying soft inside. Use burrito-size (10-12 inch) flour tortillas.
General Rules of Thumb
Mexican dishes → Corn Tortillas
Street tacos, enchiladas, tostadas, traditional Mexican cuisine favors corn.
Tex-Mex dishes → Flour Tortillas
Burritos, fajitas, quesadillas, chimichangas—Texas style uses flour.
Heavy/saucy fillings → Flour Tortillas
Flour holds up better to moisture and weight without tearing.
Grilled/charred flavor → Corn Tortillas
Corn tortillas develop amazing char and toasted flavor.
Gluten-free → Corn Tortillas
100% corn tortillas are naturally gluten-free. See our gluten-free guide.
Still Not Sure? Here's How to Decide
Ask yourself these questions:
- Is it a wrapped/rolled dish? → Use flour (burritos, wraps, chimichangas)
- Is it a traditional Mexican street food? → Use corn (street tacos, tostadas)
- Does it need to hold a lot of filling? → Use flour (sturdier, more pliable)
- Will it get fried or crisped? → Corn crisps better, flour gets flakier
- Is flavor or texture more important? → Corn for flavor, flour for softness
When in doubt, go with tradition! Mexican = corn, Tex-Mex = flour.
Stock Up on Both!
Keep both corn and flour tortillas on hand so you're ready for any dish.
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