BHA & BHT Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas have a flavor and flexibility that packaged versions simply cannot match — and when you make them from scratch, you know exactly what went into them. Store-bought tortillas often contain preservatives like BHA and BHT to extend shelf life, so mixing up your own batch is the cleanest way to keep those additives off your plate entirely. The ingredient list here is beautifully minimal: masa harina, fine salt, and warm water are all it takes to build a soft, pliable dough that presses out into perfect rounds. A cast iron skillet or comal gives each tortilla those signature brown speckles and just the right amount of char. The trick of wrapping the cooked tortillas in a folded kitchen towel is a small but essential step — the trapped steam does the final work of making them tender and supple rather than stiff. These are ideal for tacos, enchiladas, or simply torn and dipped, and they come together with a rhythm that feels almost meditative once you get going.
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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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