When choosing tortillas for tacos, there’s one big question that comes to mind. corn or flourThe answer largely comes down to personal preference, as both are perfectly acceptable options.?
Corn tortillas are the traditional choice. Mexico has been grinding corn into thin flatbreads for thousands of years, and it’s still the norm in most parts of the country today. Flour tortillas, on the other hand, did not become part of Mexican cuisine until the arrival of the Spanish. Today, flour tortillas are eaten primarily in northern Mexico, where they are a staple of Tex-Mex as well as Sonoran cuisine, but corn is more popular elsewhere.
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Feel free to use your favorite type of tortilla for this recipe. Be sure to warm it up. Corn tortillas especially benefit from a little cooking. They’re very crumbly right out of the bag, but if you cook them right on the grill, they’ll not only get a delicious charred flavor, but they’ll also be more pliable and able to withstand large amounts of shrimp or shrimp stuffing. can. salsa.