Vegan Corn Tortillas
Homemade corn tortillas are one of those kitchen projects that feel almost magical — three humble ingredients transform into something warm, pliable, and deeply satisfying in under 30 minutes. Masa harina, fine salt, and warm water are all you need, and every single one of them is naturally plant-based, so there's no label-reading required. The dough comes together quickly, and a short rest lets the masa fully hydrate before you press each ball into a thin, even round. Whether you use a tortilla press or a rolling pin, the technique is forgiving and genuinely fun once you get into a rhythm. A hot cast iron skillet or comal does the rest, coaxing out those signature brown spots and that faintly smoky, toasty aroma. Wrapping the finished tortillas in a kitchen towel while they rest is the small step that makes a big difference — the trapped steam softens them into the flexible, tender rounds you want for tacos, enchiladas, or just eating straight off the pan. This recipe makes 16 tortillas and serves 8, so it's just as practical for a weeknight dinner as it is for feeding a crowd.
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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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