Alpha Gal Friendly Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that make everything taste better, from weeknight tacos to lazy weekend breakfast burritos. With just masa harina, salt, and warm water, this recipe is completely free of any mammal-derived ingredients, which means no lard, no dairy, and none of the hidden animal products that can make store-bought tortillas a gamble. For anyone navigating alpha-gal syndrome, that kind of ingredient simplicity is genuinely reassuring — you can read the whole list in three seconds and feel confident about every bite. The technique is straightforward: mix, rest, press, and cook on a hot cast iron skillet until those signature brown spots appear and the edges just start to lift. Wrapping the finished tortillas in a kitchen towel lets the steam do the final work, giving you that soft, pliable texture that store-bought versions rarely achieve. Once you taste how good a homemade tortilla can be, it's hard to go back to the packaged kind.
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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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