Turkey Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple kitchen pleasures that store-bought versions just cannot replicate. The dough comes together with only three ingredients — masa harina, salt, and warm water — making this naturally free from any animal products or poultry-derived additives that can sometimes sneak into pre-packaged options. Kneading the masa until smooth and letting it rest gives the tortillas that soft, pliable texture that holds up beautifully to fillings without cracking or tearing. A hot cast iron skillet or comal does the heavy lifting, developing those signature golden-brown spots and a faintly smoky aroma that fills the kitchen. Wrapping the finished tortillas in a clean towel to steam is the small but essential step that takes them from good to genuinely great. Whether you're building tacos, enchiladas, or just tearing off a piece to scoop up something saucy, these are the real deal.
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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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