Capsaicin Free Vegan Corn Tortillas
Warm, pliable, and made from just three ingredients, these homemade corn tortillas are the kind of kitchen project that feels almost meditative once you get into a rhythm. 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 a matter of minutes. For anyone avoiding capsaicin, store-bought tortillas can be a quiet source of stress — some brands include chili-based seasonings or are produced alongside spiced products — so making your own is a genuinely clean solution. The recipe is entirely plant-based, relying on nothing but the corn masa itself, which means no hidden dairy, no lard, and absolutely nothing that would bring heat to the table. The trick of wrapping the finished tortillas in a kitchen towel is a small but brilliant step that lets steam do the final work, giving you that soft, flexible texture you want for tacos, wraps, or just tearing off a piece to scoop up whatever is on your plate. Once you see how straightforward the process is, it's hard to justify ever buying a package again.
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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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