Vegan Corn Tortillas

These homemade vegan corn tortillas are soft, tender, and ultra-pliable! Made with just 2 ingredients and a pan, they’re fun for all levels of cooks! Serve them as a base for your favorite tacos, enchiladas, quesadillas, and more.

Once you make your own vegan corn tortillas, you’ll never return to store-bought options again! And when you get the hang of this recipe, try my blue corn tortillas for a flavor and color twist.

Why I love this recipe

There’s something special about making vegan corn tortillas from scratch that gives me such a sense of accomplishment. Once cooked, these golden circles carry an unparalleled nutty taste and soft, tender texture.

Traditionally, they’re prepared by nixtamalizing corn before grinding it into a wet dough (masa). Nowadays, there is a special type of corn flour, masa harina, that makes the process much quicker and easier.

I’ll walk you through tips for achieving the quintessential tortilla puff on the stovetop, ensuring a perfectly cooked center every time.

Corn tortillas are unbelievably versatile and naturally vegan, gluten-free, and oil-free. You can enjoy them plain with a sprinkling of salt or use them as the base for tacos, empanadas, quesadillas, and even homemade tortilla chips.

Ingredient notes

You only need 2 ingredients for these vegan corn tortillas. Find a full breakdown and suitable substitutes below.

Masa harina
For the highest quality heirloom corn, Masienda is the best place to order your masa harina. They even have whole nixtamalized corn that you can process yourself!

Substitute: You can also purchase masa harina brands, like Bob’s Red Mill, King Arthur, and Maseca, on Amazon or at a local Mexican food market.

Salt
For the best results, use fine-ground salt. If you only have coarse salt, dissolve it in hot water beforehand.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan corn tortillas with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Preparation

Step 1
Whisk the masa harina and salt in a mixing bowl, then start adding the hot water. Mix the dough with a spatula, then move to your hands so you don’t burn yourself.

Start with the recommended water measurement, then adjust the amount depending on your specific masa harina, altitude, and humidity.

Step 2
Once it’s cool enough to handle, knead the dough with your hands until you form a ball that’s sticky enough to stay together but not coming off on your hands too much.

If the dough appears crumbly, add a little water until you reach a play dough-like consistency. Similarly, if it’s too sticky, add more masa harina.

Step 3
Cut a freezer bag, produce bag, or wax paper into 2 pieces, and line the press on both sides. Break off pieces of the dough and form small balls (about 40 grams each). Roll each one between your palms until smooth, then onto the tortilla press they go.

Step 4
Place a dough ball in the center of the lined tortilla press, then close it and press firmly to form thin corn tortillas.

If you don’t have a tortilla press, you can press your ball of dough between the counter and the bottom of a baking dish or use a rolling pin.

Cooking

Step 1
Cook the tortillas on a hot cast-iron skillet or comal for about 10 seconds on the first side, then flip them and cook for 40-50 seconds on the second side. To achieve a tortilla puff, flip it back to the first side and wait.

If your tortilla doesn’t puff, add a little more water to the dough and let the tortillas cook longer. It takes some practice and a little finesse, but it’s simple once you get the feel for it.

Step 2
Keep your cooked vegan corn tortillas wrapped in a tea towel or tortilla warmer while you finish cooking the rest. Happy eating!

Covering corn tortillas with a towel or tortilla basket traps steam, making them extra pliable and tender.

Serving suggestions

You can serve corn tortillas in or beside any Mexican or Tex-Mex meal. Here are just a few ideas to get you started:

• Tacos: Try vegan tacos al pastor, jackfruit carnitas, vegan birria tacos, tacos dorados, and vegan chorizo tacos.
• Enchiladas: Make enchiladas rojas or enchiladas verdes with homemade tortillas.
• Quesadillas: Make sweet potato black bean quesadillas for a traditional twist.
• Salsa: Prepare totopos (tortilla chips) to serve with mango salsa, salsa ranchera, salsa fresca, or salsa roja.

Cooking tips

Dough consistency: The dough should feel like soft play dough — pliable and smooth but not sticky. If it sticks to your hands, add a bit more masa.

Watch for the curl: Wait for the tortilla edges to curl slightly before flipping them for the first time. This will help prevent sticking.

Tortilla puff: A tortilla puff is not only satisfying to see; it means the center is properly cooked. If you don’t see a puff, remember to gently press down on the tortillas with your spatula as they cook.

Rest the dough: To help the masa fully hydrate, you can let the dough rest covered for 30 minutes before forming and cooking the tortillas.

Frequently asked questions

Storing & reheating

If you need to keep your tortillas warm for a meal or have leftovers, you can store them for later. Let them cool completely before storing them in the fridge or freezer.

Keep warm
Keep the corn tortillas in a tea towel (or tortilla warmer) as you finish cooking the batch. This traps the steam and keeps them soft and pliable.

Fridge
Corn tortillas will last for up to 3 days in an airtight container or bag.

Freezer
Store your vegan corn tortillas in a freezer-safe container or bag for up to 6-8 months. When you’re ready for more, thaw them overnight in the fridge.

Reheating
The best way to reheat corn tortillas is on a dry skillet over medium. Cook them for about 30 seconds per side until warm again.

Serving size

This vegan corn tortillas recipe makes about 14 tortillas if you make 40-gram tortillas. Although I suggest making the dough fresh, you can prepare it in advance and store it in the fridge in an airtight container or bag for a few days.

Let it warm to room temperature, then carry on with cooking your tortillas. You may need to add some warm water to rehydrate the dough.

If you want to keep your corn tortillas fresher for longer, I suggest freezing them. They don’t dry out as much in the freezer, but they tend to in the fridge.

Watch how to make it

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Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.