Eggless Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those kitchen experiences that genuinely change the way you think about a staple food. These come together with just three ingredients — masa harina, salt, and warm water — so there is nothing hidden, nothing processed, and absolutely nothing to second-guess. The dough is naturally egg-free and entirely plant-based, which means it works beautifully for anyone navigating multiple dietary restrictions at once without requiring any substitutions or workarounds. Pressing each ball flat and cooking it on a hot cast iron skillet gives you that signature dry, lightly speckled surface with just enough char to taste like something from a taqueria. The trick of wrapping the finished tortillas in a kitchen towel is a small but essential step — the trapped steam softens them into that pliable, foldable texture that store-bought versions rarely achieve. Use them for tacos, quesadillas, or simply torn and dipped into something saucy; they are endlessly versatile and genuinely better than anything in a plastic bag.
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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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