Celery Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those kitchen projects that feel almost magical for how little effort they actually require. Just three ingredients — masa harina, salt, and warm water — come together into a pliable, slightly earthy dough that cooks up with those signature golden-brown speckles in a matter of minutes. Because the ingredient list is so stripped down, there's genuinely nothing to worry about on the allergen front; no hidden vegetable blends, no seasoning packets, no sneaky additives. The technique of wrapping finished tortillas in a towel to steam is a small but brilliant step that transforms them from stiff discs into the soft, foldable rounds you want for tacos, enchiladas, or just tearing off a piece to scoop up whatever's in the pan. Whether you use a tortilla press or a rolling pin, the process is forgiving and satisfying in equal measure. These are the kind of homemade staples that make you wonder why you ever reached for the store-bought stack.
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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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