Brazil Nut Free Vegan Corn Tortillas

Total time36 min

Prep time15 min

Cook time16 min

Warm, pliable, and kissed with just the right amount of char, homemade corn tortillas are one of those kitchen projects that feels almost magical for how little effort they actually require. The entire ingredient list is three items — masa harina, salt, and warm water — so there is genuinely nothing to worry about when it comes to hidden allergens or surprise additives that sneak into packaged versions. Masa harina is naturally plant-based and free from tree nuts of any kind, making this a clean, straightforward recipe that delivers on flavor without any of the label-reading stress. The key to getting that soft, bendy texture is letting the dough rest so the masa fully hydrates, then wrapping the finished tortillas in a kitchen towel so the steam does its work. A cast iron skillet or comal gives you those beautiful brown speckles and a slightly smoky edge that store-bought tortillas simply cannot replicate. Use them for tacos, quesadillas, or just torn and dipped — they are endlessly versatile and taste best eaten the same day they come off the pan.

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Ingredients

8 servings

2 cups masa harina
½ tsp fine salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
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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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