Homemade Corn and Homemade Flour. Those are the best. Store bought is ****. This is why Torchy's Tacos is hipster garbage.
My mother has made home made flour tortillas my entire life. She used to make home made corn tortillas, but it's quite a bit of work, she has stopped making them as she has gotten older. Luckily, I've learned how to make both and usually only get made on the weekends in my house. Depends on the meal accompanying the tortillas. Caldo de Res: Corn Caldo de Pollo: Corn Carne Asada: Corn Fajitas: Corn Barbacoa: Corn Mole': Flour Carne Guisada: Flour Menudo: Flour Nopales: Could go either way Carnitas: Corn Migas/Chilequiles: Corn Frijoles (solamente): Flour Breakfast taco (Papas y huevo, papas y chorizo, frijoles con chorizo y tosino, chorizo y huevos): Flour As I've gotten older, I've tried to stay away from tortillas as much as possible, especially the flour. Tortillas are usually a weekend thing for me (usually at breakfast time). Great thread subject.
I made this same thread many years ago. I roll with corn because that's what the Mexicans do. I have a Mexican card. So I'm good.
Corn, if they are the light, fluffy, would float to the ground if you dropped one variety I've had in Mexico from time to time, and flour if corn are the chewy/heavy type you typically find here, with very few exceptions.
The mexicans I work with refuse to eat anything but homemade corn tortillas. I prefer flour, but that makes me a gringo.
We eat tofu burgers in the US, that doesn't make it traditional (or good). You're not going to find many flour tortillas south of Chihuahua.
One of the few things I remembered from Lat Amer History is that in Mexico (back in the day) flour tortillas were for the elite or at least the well to do. While corn tortillas were for the 'pueblo' since corn was so abundant & inexpensive. Call me highborn but I prefer flour tortillas with everything.
