Vegetarian Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those kitchen experiences that genuinely spoil you for anything store-bought. With just masa harina, salt, and warm water, this recipe is naturally plant-based from start to finish — no lard, no dairy, no hidden animal products to second-guess on a label. The technique is straightforward: mix, knead, press, and cook on a hot cast iron skillet or comal until those signature brown spots appear and the edges lift just slightly from the pan. That double-flip method and the final steam rest wrapped in a kitchen towel are what transform a simple flatbread into something soft, pliable, and deeply satisfying. They're the kind of tortillas that make tacos, enchiladas, or even a simple smear of beans feel like a proper meal. If your dough ever feels too dry or too sticky, the recipe gives you easy fixes — a splash of water or a pinch more masa harina — so you're never stuck. Make a batch, keep them wrapped, and watch them disappear faster than you expect.
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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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