Beef Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those kitchen experiences that genuinely change how you think about a staple ingredient. The entire recipe comes down to just three pantry items — masa harina, salt, and warm water — so there is nothing hidden, nothing processed, and absolutely no animal products to worry about. That simplicity is exactly what makes these so reliable for anyone avoiding meat or animal-derived ingredients entirely. The technique is straightforward: mix, rest, press, and cook on a hot cast iron skillet or comal until those telltale brown speckles appear and the edges lift on their own. Wrapping the finished tortillas in a kitchen towel lets the trapped steam do the final work, giving you soft, pliable rounds that are miles ahead of anything from a plastic bag on a grocery shelf. Use them for tacos, enchiladas, or just torn and dipped — they are endlessly versatile and genuinely satisfying to make by hand.
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Learn more →Ingredients
8 servings
- 2 cups masa harina
- ½ tsp fine salt
- 1 ½ cups warm water, plus more as needed
Instructions
- 1
Whisk the masa harina and salt together in a large mixing bowl. Pour in 1 1/2 cups warm water and stir with a fork until a dough forms. Knead the dough in the bowl for about 1 minute until it is smooth and holds together without cracking at the edges. If the dough feels dry or crumbly, add water 1 tablespoon at a time; if it sticks to your hands, add a small pinch of masa harina.
- 2
Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes so the masa fully hydrates.
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