Dairy Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple pleasures that store-bought versions just cannot replicate. The entire recipe comes down to three humble ingredients — masa harina, salt, and warm water — which means there is nothing hidden, no dairy, no fillers, and no guesswork about what you're eating. Masa harina is naturally free of animal products, so this is one of those recipes where the diet takes care of itself without any swaps or substitutions. The technique is straightforward: mix, rest, press, and cook on a screaming-hot cast iron skillet until those telltale brown spots appear and the edges lift on their own. Wrapping the finished tortillas in a kitchen towel to steam is the move that takes them from good to genuinely soft and pliable — don't skip it. Use them for tacos, enchiladas, or just torn and dipped into whatever is simmering on the stove.
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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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