Artificial Food Coloring Free Vegan Corn Tortillas
Homemade corn tortillas made from scratch are one of those kitchen projects that feel almost magical — three humble ingredients transform into something warm, pliable, and deeply satisfying. Store-bought tortillas often sneak in preservatives, dyes, or additives you'd never expect in a flatbread this simple, so making your own is the cleanest way to know exactly what's on your plate. Masa harina, salt, and warm water are all you need, and the process is genuinely approachable even if you've never pressed a tortilla in your life. The cast iron skillet does the heavy lifting, coaxing out those signature brown speckles and that faintly smoky, earthy aroma that no packaged version can replicate. Wrapping the finished tortillas in a kitchen towel while they rest is the small step that makes a big difference — the trapped steam softens them into that perfectly tender, foldable texture. Taco night, enchiladas, or just torn and dipped into something good — these are the real deal.
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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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