Carrageenan Free Vegan Corn Tortillas
Warm, pliable, and kissed with those signature brown spots, these homemade corn tortillas are the real deal — made from just three pantry staples with zero additives to worry about. Store-bought tortillas are a surprisingly common source of hidden thickeners and stabilizers, including carrageenan, which can sneak into ingredient lists under various names. Here, the only binder is masa harina itself, which hydrates into a naturally cohesive dough that presses and cooks beautifully without any help from gums or fillers. The double-flip method on a hot cast iron skillet gives each tortilla that slightly charred, earthy flavor you'd expect from a taqueria, and wrapping them in a towel straight off the pan steams them into the soft, bendable texture that makes tacos actually work. Kneading the dough for just a minute and letting it rest for five is genuinely all the technique you need — this is an approachable recipe even if you've never touched a tortilla press before. They're also completely plant-based, so they work for a wide range of tables and dietary needs without any substitutions required.
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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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