Chestnut Free Vegan Corn Tortillas
Warm, freshly pressed corn tortillas are one of those simple pleasures that make everything taste better, from weeknight tacos to lazy weekend breakfast burritos. The ingredient list here is beautifully short — masa harina, salt, and warm water — which means there is nothing hidden to worry about, no nut-derived additives, no ambiguous flours, just pure corn goodness. That simplicity is exactly what makes this recipe so reliable for anyone navigating tree nut sensitivities, since store-bought tortillas can sometimes carry unexpected ingredients or shared-facility warnings. The technique is straightforward: mix, knead, press, and cook on a screaming-hot cast iron skillet until those signature brown speckles appear. Wrapping the finished tortillas in a kitchen towel to steam is the small but crucial step that transforms them from stiff discs into the soft, pliable rounds you want. These are naturally plant-based too, so they work for a wide range of eaters at the table 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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