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Delicious Vegan Corn Tortillas

There is simply no substitute for fresh homemade corn tortillas. Once you’ve tasted them the frozen varieties pale in comparison.

Here’s a quick and easy recipe:

2 cups corn flour (Masa Harina)

1/2 tsp salt

1 1/4 cup warm water

Tortilla Press (You can pick these up at most kitchen supply stores and many of the Mexican markets and international grocers sell them as well).

Mix the Masa Harina and salt together in a medium bowl. Add 1 cup of water a bit at a time while mixing the ingredients together. Begin kneading the dough and add more water as necessary. The dough should hold together and be slightly moist. Cover with a damp towel and let rest for 25-30 minutes.

Next, divide the dough into twelve 2” balls. Cut 2 wax paper sheets to fit over the top and bottom plates of the tortilla press.

Place balls into the tortilla press and flatten. Place tortillas on hot skillet and cook until golden brown. Flip and cook on the other side. Remove from griddle while tortillas are still soft and pliable.

Makes 12 tortillas.



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