Citric Acid Free Vegan Corn Tortillas
Warm, pliable, and made from just three ingredients, these corn tortillas are the kind of staple that makes everything else on the table taste better. Masa harina, salt, and water are naturally free from citric acid, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Many store-bought tortillas sneak in preservatives or acidulants to extend shelf life, which makes homemade the obvious move when you need to keep things clean. The dough comes together quickly with a simple knead, a short rest to fully hydrate the masa, and then a press and a flip on a hot cast iron skillet or comal. That double flip and a few minutes wrapped in a kitchen towel are what give each tortilla its soft, slightly chewy texture — no shortcuts needed. Use them for tacos, enchiladas, or just torn warm alongside whatever you're cooking tonight.
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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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