Caffeine Free Vegan Corn Tortillas
Warm, pliable, and made from just three pantry staples, these homemade corn tortillas are the kind of thing that will completely ruin store-bought for you. Masa harina, salt, and warm water come together into a smooth dough that presses out beautifully and cooks up with those signature golden-brown spots in under two minutes per tortilla. There's nothing here to stress about from a caffeine standpoint — no tea, coffee, chocolate, or hidden additives, just pure, simple ingredients. The technique is more forgiving than it looks: a tortilla press (or even a rolling pin and a zip-top bag) does the heavy lifting, and the cast iron skillet handles the rest. Wrapping the finished tortillas in a kitchen towel to steam is the small but crucial step that takes them from good to genuinely soft and tender. Taco night, enchiladas, or just torn and dipped into something saucy — these are endlessly useful and deeply satisfying to make from scratch.
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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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