Easy Vegan Corn Tortillas

These tortillas are SO easy to make and so delicious! You will never buy store bought tortillas again. AND you will wonder why there are so many ingredients in store bought tortillas because there are only 2 ingredients in mine, and one of them is practically free (water).

Recipe makes approximately 10 large corn tortillas

Ingredients:
1 3/4 cups masa harina
1 1/8 cups water

Directions:

Mix masa harina and water in a medium bowl.

Knead dough until smooth.

If dough is too sticky, add more masa harina; if dough is dry, add water.

Wrap dough in plastic wrap and let stand for 30 minutes.

Cook on medium heat for a minute or so on each side.

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My FAVORITE flour to use is the Gold Mine Organic Masa Harina Corn Flour. It is a little pricey but it works perfectly to make tortillas and it is USDA organic. The tortillas come out so beautiful!

Here you can see the consistency of my dough...

Heat a cast iron skillet to medium.

Divide dough into 10 balls. Using a tortilla press, a rolling pin, or your hands, flatten each ball.

My trick for flat tortillas that don't stick is to use a freezer bag with all but the bottom (where it folds) cut open, so it opens and closes like a book. You can place your dough ball in between the two sides and press. THEN, I take the tortilla and turn it 180 degrees and press again. This way the thicker side gets flattened evenly.

Place tortilla in preheated pan and cook for about 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on the other side for 30 seconds more.



I like to transfer the cooked tortillas into a bowl with a lid that is lined with a cloth napkin. That way, I can cover the tortillas with the napkin and even close the lid to keep them soft and warm until I serve them.

I also like to make enchiladas with my tortillas, recipe to come!