Citrus Free Vegan Corn Tortillas
Homemade corn tortillas are one of those kitchen projects that feel almost magical — three humble ingredients transform into something warm, pliable, and deeply satisfying. Masa harina, salt, and warm water are all you need, which also means there is zero citrus hiding anywhere in the mix, no lime juice worked into the dough, no zest, no hidden citrus-derived additives to second-guess on a label. That simplicity is exactly what makes this recipe so reliable for anyone navigating citrus sensitivities. The dough comes together quickly with a short knead and a five-minute rest, and the cast iron skillet does the rest, coaxing out those signature brown spots and a faintly toasty aroma. Wrapping the finished tortillas in a kitchen towel while they steam is the small step that takes them from good to genuinely soft and tender. Serve them straight from the towel with your favorite fillings and you will 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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