Almond Free Vegan Corn Tortillas
Warm, pliable, and kissed with just the right amount of char, homemade corn tortillas are one of those kitchen projects that feel almost magical for how little effort they actually take. The entire recipe comes down to three pantry staples — masa harina, salt, and warm water — so there is absolutely nothing hiding in the ingredient list that could cause concern for anyone avoiding tree nuts. Store-bought tortillas can be a gamble, with shared production lines and vague labeling, but making your own puts you completely in control. The dough comes together in minutes, and a quick rest lets the masa fully hydrate before you press each ball into a thin, even round. A hot cast iron skillet does the heavy lifting from there, coaxing out those signature brown spots and a slightly smoky aroma that fills the whole kitchen. Wrapping the finished tortillas in a towel to steam is the small but crucial step that transforms them from stiff discs into the soft, flexible wraps you want for tacos, enchiladas, or just tearing off a piece to scoop up whatever is on the plate.
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Learn more →Ingredients
8 servings
- 2 cups masa harina
- ½ tsp fine salt
- 1 ½ cups warm water, plus more as needed
Instructions
- 1
Whisk the masa harina and salt together in a large mixing bowl. Pour in 1 1/2 cups warm water and stir with a fork until a dough forms. Knead the dough in the bowl for about 1 minute until it is smooth and holds together without cracking at the edges. If the dough feels dry or crumbly, add water 1 tablespoon at a time; if it sticks to your hands, add a small pinch of masa harina.
- 2
Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes so the masa fully hydrates.
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