Lactose 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. The entire recipe comes down to just three ingredients — masa harina, salt, and warm water — so there is nothing hidden, nothing processed, and absolutely no dairy to worry about. That makes these a naturally safe and satisfying choice for anyone navigating lactose intolerance without wanting to sacrifice flavor or authenticity. The masa harina gives each tortilla that distinctive earthy, slightly sweet corn flavor, while the cast iron skillet or comal develops those beautiful brown speckles that signal a perfectly cooked tortilla. Wrapping them in a kitchen towel straight off the pan is the move that takes them from good to genuinely great, letting the trapped steam finish the job and keep them pliable. Use them for tacos, enchiladas, or just torn and dipped into whatever is simmering on the stove — they are endlessly versatile and taste like they came from a taqueria.
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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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