[Buehler445]

Originally Posted by KCUnited

I'm mostly speculating on the value of dipping first then frying in the context of structural integrity. Could be a cool exercise to do a side by side. Dipping then frying almost gives this cauterized feel for lack of a proper term. It may be more critical to adding "another layer of flavor" than longevity though, but it is almost like a firmer outer skin. Consistency of sauce being a factor as well.

I'm an unabashed flour tortilla guy though, so grain of salt and all.

Flour for the win.