Cashew Free Vegan Corn Tortillas
Warm, pliable, and kissed with those signature brown spots from a screaming-hot cast iron pan, these homemade corn tortillas are the real deal. The entire ingredient list is just masa harina, salt, and warm water — nothing hidden, nothing to second-guess, and absolutely no tree nuts anywhere near the process. That simplicity is actually what makes them so good: masa harina brings its own earthy, toasty corn flavor that store-bought tortillas rarely capture. The dough comes together with a quick knead and a short rest, and from there it's just press, cook, and wrap in a towel so the steam does its magic. That steaming step is the secret to tortillas that fold without cracking, whether you're loading them with tacos or using them as a scoop straight from the stack. If you've been relying on packaged tortillas and worrying about shared-facility warnings, making your own is genuinely easier than it sounds — and the difference in taste is immediate.
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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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