Pork Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those kitchen experiences that genuinely changes how you think about the ingredient. Made from just masa harina, salt, and warm water, these are as clean and simple as a recipe gets — no animal products, no hidden additives, nothing to second-guess. The technique is straightforward: mix, rest, press, and cook on a screaming-hot cast iron skillet until those signature brown spots appear and the edges curl just slightly off the pan. Wrapping the finished tortillas in a kitchen towel lets the trapped steam do the final work, giving you that soft, pliable texture that store-bought versions rarely nail. Because the ingredient list is so short and entirely plant-based, there's zero concern about meat-derived fats or broths sneaking in — a common issue with pre-made tortilla products. These are the kind of tortillas that make tacos, quesadillas, or even a simple smear of beans feel like a genuinely special meal.
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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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