Breastfeeding Friendly Vegan Corn Tortillas
Warm, freshly pressed corn tortillas made from scratch are one of those simple pleasures that taste nothing like the packaged version from the store. Just masa harina, salt, and warm water come together into a soft, pliable dough that presses out into perfectly speckled rounds on a hot cast iron skillet. For anyone nursing and paying close attention to what goes into their food, this recipe is about as clean as it gets — three whole ingredients, no additives, no preservatives, and nothing you can't pronounce. Masa harina is a naturally nourishing base made from nixtamalized corn, which has been a dietary staple for generations for good reason. The technique of wrapping the finished tortillas in a kitchen towel lets steam do the final work, giving you that tender, flexible texture that holds up to whatever filling you have in mind. These are endlessly versatile — tacos, quesadillas, a simple side with beans — and knowing exactly what went into every bite makes them taste even better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!