Emulsifier Free Vegan Corn Tortillas
Three simple pantry staples are all it takes to make fresh, tender corn tortillas completely from scratch — no additives, no stabilizers, no emulsifiers hiding in the ingredient list. Store-bought tortillas often sneak in preservatives and emulsifying agents to extend shelf life, so making your own is the cleanest way to guarantee exactly what's going into every bite. Masa harina, salt, and warm water come together into a smooth, pliable dough that presses out into perfectly round, lightly speckled rounds on a hot cast iron skillet or comal. The double-flip technique and a short steam rest wrapped in a kitchen towel are what give these tortillas that soft, flexible texture you want for tacos, enchiladas, or just eating warm off the pan. There's something genuinely satisfying about pressing your own tortillas, and the whole process is more approachable than it sounds. These are naturally plant-based as well, so they work beautifully for a wide range of eaters at the table.
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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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