🫓 Tortilla Calculator
Calculate exactly how many tortillas you need for tacos, burritos, quesadillas, and more
| Dish Type | For 4 People | For 8 People | For 12 People | For 20 People |
|---|---|---|---|---|
| Tacos | 12 | 24 | 36 | 60 |
| Burritos | 8 | 16 | 24 | 40 |
| Quesadillas | 8 | 16 | 24 | 40 |
| Fajitas | 12 | 24 | 36 | 60 |
| Enchiladas | 12 | 24 | 36 | 60 |
| Street Tacos | 16 | 32 | 48 | 80 |
| Wraps | 8 | 16 | 24 | 40 |
| Feature | Flour Tortillas | Corn Tortillas |
|---|---|---|
| Best For | Burritos, wraps, quesadillas, fajitas | Tacos, enchiladas, street tacos |
| Common Sizes | 8", 10", 12" | 6", 5" |
| Calories (1 medium) | ~146 kcal | ~52 kcal |
| Carbs (1 medium) | ~25g | ~11g |
| Gluten | Yes (contains wheat) | No (naturally GF) |
| Texture | Soft, pliable, chewy | Firm, slightly crumbly |
| Flavor | Mild, neutral | Earthy, corn flavor |
| Pack Count | 8–10 per pack | 30 per pack |
| Tortilla Type | Size | Count per Pack | Best For |
|---|---|---|---|
| Flour | 6 inch | 10 | Mini tacos, kids |
| Flour | 8 inch | 10 | Fajitas, soft tacos |
| Flour | 10 inch | 8 | Burritos, wraps |
| Flour | 12 inch | 6 | XL burritos, meal prep |
| Corn | 6 inch | 30 | Tacos, enchiladas |
| Whole Wheat | 8 inch | 8 | Healthy wraps, fajitas |
Tortillas are slim, round flatbreads from Mesoamerica, usually made from masa. Today they are also made from wheat flour. The Aztecs and other Nahuatl-speakers called them tlaxcalli.
When Spanish conquistadors arrived in Mexico, they observed the native communities work with corn dough. It looked like a little cake to them, so they borrowed the word tortilla, which stayed until now
What Are Tortillas and How to Make Them
Corn tortillas start with nixtamalized masa, which really changes the taste and nutrition. Nixtamalization means to cook and soak dried corn in an alkaline solution, usually limewater. That process changes the corn deeply, giving it better flavor and nutrition, and making the masa work better.
They form the base of Mexican cooking and bring a rustic, real taste to the table. Honestly, it is a warning if a Mexican store does not offer them on the menu. Flour tortillas on the other hand have a taste near normal bread, imagine a crepe with a bit more weight.
Home made flour tortillas result surprisingly flexible and soft, ideal for wrapping any stuffing in your head. Simple masa works best: flour, salt, baking powder, fat and warm water do it easy. Some leave the baking powder out if they want something ultra-slim and tender.
For fat, olive oil, melted butter or avocado oil all work well in the masa. Vegetable oil or any neutral oil works without problem. Coconut and peanut oil?
They give character to the taste. For something special, fresh pork lard does an amazing, unbeatable resulte.
Corn tortillas are theoretically simple, but practically more difficult. Masa harina and water are enough, but the water amount is more important than you think. The masa can be stubborn; occasionally too crumbly, occasionally too wet.
A tortilla press helps to roll equal slim rounds. Flour tortillas can be rolled quite thin, but letting the masa rest helps a lot.
The cooking method is basic: a warm comal or skillet is the good way. A cast iron pan heated until really warm works perfectly. When the tortilla touches the surface, you will hear a gentle sizzle.
After 40 to 50 seconds, brown marks appear below and bubbles pop up. That signals you to flip. Mind not to overcook them…
Fresh tortillas break quickly.
Most store bought tortillas come pre-cooked and ready from the package. Supermarket flour tortillas commonly have too much salt, so mind that. Heat them before folding.
For the microwave, put them on a plate, cover with a paper towel and heat on high for 30 to 45 seconds. Corn tortillas can be cut into thirds and bake at 250 degrees on a sheet until golden and crispy for homemade chips.
Tortillas work surprisingly for soft tacos, fajitas, burritos, wraps and quesadillas, possibilities are truly infinite. They are extremely flexible and form the center of many dishes and snacks. Many eat them plain, which shows their appeal.
