Fish Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those kitchen experiences that genuinely spoil you for anything that comes in a plastic bag. Made from just masa harina, salt, and warm water, these are naturally plant-based and completely free from any animal products or seafood — no hidden ingredients to second-guess on the label. The dough comes together quickly with a simple knead, and the short rest period lets the masa fully hydrate so your tortillas press out smooth and pliable rather than cracking at the edges. A hot cast iron skillet or comal gives each one those signature brown speckles and a slightly smoky, earthy aroma that fills the kitchen fast. The trick of wrapping the finished tortillas in a kitchen towel is a small step that makes a big difference — the trapped steam keeps them soft and flexible, ready to fold around whatever filling you have in mind. Whether you're building tacos, tearing them into a bowl of salsa, or just eating them warm with a little salt, these are the real thing.
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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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