Chicken Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple kitchen pleasures that store-bought versions can never quite replicate. These come together with just three ingredients — masa harina, salt, and warm water — making them naturally free of any animal products and completely safe for anyone avoiding poultry or meat-based additives. The dough is forgiving and satisfying to work with, coming together quickly with a short knead and a brief rest so the masa can fully hydrate before pressing. Whether you use a tortilla press or a rolling pin, each round cooks up with those signature golden-brown speckles and a slightly smoky, earthy aroma that fills the kitchen fast. Wrapping the finished tortillas in a towel as they come off the pan is the move that makes them tender and pliable rather than stiff — don't skip that step. Serve them straight from the towel with your favorite fillings, or use them as a base for tacos, enchiladas, or anything else that deserves a proper corn tortilla underneath it.
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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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