Vegan Corn Tortillas
Corn tortillas are so easy to make with masa harina! Masa harina is a type of instant corn flour available at Latin markets and many grocers. Some stores even sell prepared corn tortilla dough.
Serves: 16Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium
- 2 cups masa harina
- ¼ tsp. baking soda
- 1⅓ cups warm water
- In a large bowl, combine masa harina, baking soda, and 1⅓ cups warm water. Mix well until you have a soft dough, and allow to rest for 5 minutes. Preheat an ungreased griddle over medium flame.
- Divide dough into 12–14 ball-shaped pieces. Line the bottom of a tortilla press with plastic wrap. Place a ball in the center of the press, cover with another section of plastic, and close the top part of the press down on the dough. Open press and peel back top piece of plastic. Remove the tortilla from the press by lifting the plastic, and turning it out onto your hand.
- Slide the tortilla onto the hot griddle and cook for 45 seconds. Flip over and cook for 1 minute. Flip one last time and cook 15 seconds longer, then transfer to a tortilla warmer or a bowl lined with a clean kitchen towel. Cover to keep warm while cooking the rest of the tortillas.