Cinnamon Free Vegan Corn Tortillas
Warm, pliable, and deeply satisfying, these homemade corn tortillas are built from just three ingredients — masa harina, salt, and water — making them naturally free from the spice blends and flavoring agents that can sneak cinnamon into store-bought versions. That simplicity is exactly what makes them so reliable. The masa harina gives each tortilla its characteristic earthy corn flavor and that slightly chewy, tender bite that no flour alternative can replicate. Pressing the dough balls flat and cooking them on a screaming-hot cast iron skillet or comal creates those beautiful brown speckles and just enough char to make every taco, tostada, or wrap taste like it came from a proper tortilleria. Wrapping the finished tortillas in a kitchen towel to steam is a small step that makes a huge difference — they come out soft and flexible rather than stiff or brittle. These are also completely plant-based, so they work for a wide range of eaters at the table without any substitutions required. Once you make a batch from scratch, reaching for the packaged kind will feel like a step backward.
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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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