{"id":224936,"date":"2025-05-05T14:27:49","date_gmt":"2025-05-05T14:27:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/homemade-corn-tortillas-plant-based-on-a-budget\/"},"modified":"2025-05-05T14:27:49","modified_gmt":"2025-05-05T14:27:49","slug":"homemade-corn-tortillas-plant-based-on-a-budget","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=224936","title":{"rendered":"Homemade Corn Tortillas – Plant-Based on a Budget"},"content":{"rendered":" \r\n

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Learn how to make fresh, authentic corn tortillas<\/strong> that are naturally gluten-free, soft, foldable, and irresistibly delicious with this simple step-by-step guide.<\/p>\n\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

Having mastered flour tortillas (perfect for homemade burritos (like these sweet potato burritos<\/a>)), learning how to make corn tortillas was the logical next step for any Mexican food lover. But, did you know you only need three simple, inexpensive ingredients to prepare soft, pliable, delicious, homemade corn tortillas that are naturally gluten-free, delicious, and so much better than store-bought? \u00a0<\/p>\n\n\n\n

While it may take a little time to get \u2018the feel\u2019 of preparing the dough and how much liquid is needed, with just a few top tips and simple step-by-step instructions, you\u2019ll be knocking out perfectly fluffy and flavorful corn flour tortillas in no time (with or without a tortilla press!) \u2013 perfect for vegan tacos, enchiladas, and more.<\/p>\n\n\n\n

Once you\u2019ve mastered masa harina tortillas, I highly recommend using leftover masa harina for vegan pupusas<\/a> and vegan tamales<\/a>.<\/p>\n\n\n\n

Looking for more vegan Mexican-inspired recipes? Try out easy plant-based veggie fajitas<\/a>, vegan black bean tacos<\/a>, fully-loaded burrito with mole sauce<\/a>, and vegan calabacitas<\/a>.<\/p>\n\n\n\n

Ingredient Notes<\/h2>\n\n\n\n

This recipe for homemade corn tortillas comes together with just 3 ingredients \u2013 masa harina, warm water, and salt.<\/p>\n\n\n\n

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What Is Masa Harina?<\/h3>\n\n\n\n

Meaning \u2018dough flour\u2019 in Spanish, it\u2019s a nixtamalized corn flour made by soaking corn kernels in limewater (calcium hydroxide) to soften and enhance their flavor, then drying and grinding them. Masa harina is ideal for making corn tortillas, tamales, empanadas, gorditas, and more.<\/p>\n\n\n\n

How to Make Corn Tortillas<\/h2>\n\n\n\n\n\n\n\n
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Step 1: <\/strong>Combine the masa harina and salt in a large bowl. Gradually add the warm water, \u00bd at first, then a tablespoon at a time, until a soft, Play-Doh-like dough forms\u2014firm, springy, and not sticky. Adjust the water\/masa as needed.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> Cover the bowl with a clean kitchen towel and rest for 20\u201330 minutes. Divide the dough into balls using a 2-tbsp scoop (30\u201335g) for 5\u20136 inch tortillas (or 3\u20134 tbsp for 8\u20139 inch ones). Meanwhile, preheat a pan\/comal over medium heat with an optional light oil coating.<\/p>\n<\/div>\n<\/div>\n\n\n\n\n\n\n\n

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Step 3: <\/strong>Working one at a time, place a dough ball between sheets of parchment\/a Ziplock cut in half.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Place in the center of the press and press until fully flattened. Cook corn tortillas in the skillet by first peeling away the top layer of parchment\/plastic, flipping it onto your palm, and peeling away the other side. Carefully transfer the tortilla to the hot pan and cook for about 1 minute per side until puffed up with some brown spots. While one cooks, press the next one. Transfer cooked tortillas to a tortilla warmer or plate\/basket, wrapped in a clean kitchen towel. Repeat with the remaining tortillas.<\/p>\n<\/div>\n<\/div>\n\n\n\n

If you don\u2019t have a tortilla press, use a heavy skillet <\/strong>or flat-based dish<\/strong> instead. A rolling pin<\/strong> will work, but it is more fiddly and time-consuming.<\/p>\n\n\n\n

Alternatively<\/strong>, heat it for 20 seconds, flip for 50-60 seconds, then flip again for 30 seconds \u2013 for slightly fluffier results.<\/p>\n\n\n\n

FAQs<\/h2>\n\n\n\n
Are corn tortillas gluten-free?<\/strong>

Yes, masa corn tortillas are naturally gluten-free and made entirely from corn flour. However, double-check the ingredients of store-bought versions for gluten (or lard \u2013 non-vegan)<\/p> <\/div>

Why are the corn tortillas dry or cracking?<\/strong>

The dough may be too dry. Press a test tortilla \u2013 if the edge cracks exceed \u00bc-inch, sprinkle the dough with more water. \u00a0<\/p> <\/div>

How to soften corn tortillas?<\/strong>

Wrap in damp paper towels and microwave for 10-20 seconds (30-60 for a stack) or heat in a dry pan, spritzed with water (more\/less depending on how dry they are). This steams them for pliable, soft corn tortillas.<\/p> <\/div> <\/div>\n\n\n\n

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Tips for Making Perfect Corn Tortillas<\/h2>\n\n\n\n